Hello everyone and welcome! Today I will be sharing my version of Pad Thai. This dish is one of my favourites and my go-to option when dining out at a Thai restaurant. Since I love it so much, I decided to make my own version that I can make at home.
Typically, Pad Thai includes tamarind paste and scrambled eggs, and can also have chicken or shrimp in it. This is definitely not an authentic version of Pad Thai, but an easy home-version of it. I also add carrots to mine for a bit of crunch and some colour – this dish can often be just various shades of brown.
If you’re using tofu, like I do in this recipe, I use tips from Cookie and Kate to get the perfect crispy tofu, which can be found here. The biggest tip I can give, is to make sure you’re draining your tofu really well to get as much liquid out as you can. For this, I cut the block of tofu in half length-wise, place paper towel on a cutting board (quite a few layers), place down one layer of tofu, more paper towels, the second piece of tofu, more paper towels and then a heavy object (in this case, a big cookbook).
After your tofu is drained well, it’s time to add your oil, soy sauce and cornstarch and get them in your pre-heated oven!
The result is perfectly crispy baked tofu, ready to be added to your Pad Thai!
While the tofu is baking away in the oven, I then move on to my sauce. I don’t have tamarind paste, and honestly had no idea where to even find it, so I added some lime juice and brown sugar to get the same taste of the sweet and sourness.
If you don’t want to use chicken stock, you can definitely substitute vegetable broth.
I add peanut butter to my sauce because it gives it a great nutty flavour along with the other sour and sweet notes. I add all ingredients to a small saucepan, and bring to a simmer to let all the flavours mix, and helps the peanut butter melt into the sauce. Silly me forgot to take a picture of the sauce when it was done *face palm*. Note: when you let the sauce sit, if you’re not using it right away, it will separate – this is fine, just stir it and it goes back together.
When I cook, I like to meal prep – so I have enough leftovers for a few days. So my recipe makes 6 servings, enough for two people for three days. I will share some tips below if you’re planning on saving some of this for leftovers.
Next, I chop up the carrots – julienne – and get the sprouts ready.
I don’t cook the carrots until they are all the way cooked – I want them to still have some crunch, same with the sprouts.
Once the vegetables are cooked, you’ll want to prep your toppings – coarsely chopped peanuts and some finely sliced green onion, and wedges of lime.
Cooking the rice noodles is the absolute last thing you will want to do – they cook really fast (2 minutes) and you’ll want to watch them carefully to make sure that they do not over cook.
Now, it’s time for assembly. If you’re eating this right away, you’ll want to toss the sauce with the noodles and tofu. If you are not eating it right away, I suggest portioning out your rice noodles into individual containers and not adding the sauce – the noodles will have absorbed all of the sauce by the time you go to eat it and your Pad Thai will be dry. Instead, put your sauce into individual containers as well.
Then, once you’ve dished out your noodles, whether in containers or on plates, top with the carrots and bean sprouts. If eating right away, also top with peanuts and bean sprouts. If not, stop at the carrots and bean sprouts and put your toppings in containers (or you can chop fresh when you’re ready to eat).
Serve and enjoy!
Tip for those of you who are using this to meal prep: when you are heating up your noodles, that is when you want to add the sauce. Yes, your noodles will all be stuck together but once the meal is heated up enough and stir well, they will come apart and everything will come together.
1 package Pad Thai Rice Noodles
3 large carrots
1 bag bean sprouts
1 package tofu
2 cups of chicken stock (or vegetable stock)
1/2 cup fish sauce
1/2 cup of soy sauce
1/2 cup of peanut butter
1/4 cup of lime juice
1/2 cup of brown sugar, packed
1 tsp white pepper
- Prep, cut and bake tofu as per the link above.
- While tofu is baking, put all ingredients for the sauce in a small saucepan, and bring to a simmer, stirring until it is all incorporated.
- Chop carrots julienne, and saute in a pan until softened just a bit – you still want them to have crunch so taste as you’re cooking.
- Gently saute bean sprouts – again you don’t want to overdo it so they’re completely soft, so taste as you go until they’re cooked the way you want them.
- Chop up your peanuts, slice your green onion. I don’t put a quantity in the list of ingredients because it’s really just how many you want.
- Lastly, cook your rice noodles per the instructions on the package. These will not take long to cook at all so keep an eye on them!
- Once you’ve drained your rice noodles, pour in sauce and mix well.
- Stir in baked tofu.
- Divvy up between your plates, top with carrots, bean sprouts, peanuts and green onion.
- Serve with lime wedge and enjoy!
This recipe is pretty easy and straightforward. If you want more or less carrots or veg – add accordingly! I don’t really cook with a recipe – except for the sauce. Otherwise it’s all how I’m feeling and what I think a dish needs.
If this is something your meal prepping, make sure you read the entire post because I give tips for this!
Have you tried this? Let me know what you think in the comments!