We love Pad Thai in our whare. We have fond memories of eating it for breakfast, lunch, and dinner down Kao San Road in Bangkok. This is the best version I’ve managed to make to date – a lot of the recipes I’ve tried didn’t even come close to the original awesomeness. This is pretty good, but I don’t think anything will quite manage to live up to our holiday memories. If you want to make this a spicy version, add a tablespoon of sriracha to the sauce mix (I usually do this. I much prefer a bit of chilli!).
- 1 tablespoon sesame oil
- 1 x block firm tofu, drained and chopped into large cubes
- 1 x small bunch of pak choy roughly chopped
- 8 x white button mushrooms sliced
- 1 x clove of garlic, finely diced (or 1 teaspoon crushed garlic)
- 4 x spring onions chopped small
- 2 heaped tablespoons brown sugar
- ¼ cup soy sauce
- 1 tablespoon of tomato paste
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- ¼ tsp garlic powder
- 2 teaspoons of sesame oil
- ½ cup crushed peanuts
- 1 tbsp sesame seeds
- fresh coriander roughly chopped
In a wok or large pan with deep sides, add the sesame oil and turn up to a medium heat. Ad a little bit of garlic and the tofu cubes and cook until the tofu is brown on all sides. Set this aside.
Bring a pot of water to the boil and then add the rice noodles. Cook for about 8 minutes (until tender) and then drain these and set them aside also.
In the same pan you used for the tofu, heat some more sesame oil and then add the chopped pak choy, mushrooms, spring onions and the rest of the garlic. Cook for about five minutes until all the veggies have softened. Add the drained noodles to the pan as well as the tofu and toss everything together.
In a small jug, whisk together all of the sauce ingredients. Pour this over the noodle and veggie mixture and toss it all together.
Put the crushed peanuts and sesame seeds in a small pan and turn up. Toast these lightly and set aside.
Serve the pad thai up into four bowls and garnish with the toasted nuts and seeds and a sprinkle of chopped fresh coriander.