Pad Thai
Let’s talk about nooooooooodles.
Noodles are a non-negotiable in this house - we eat any and all noodles. Pad Thai is a classic noodle dish when getting take out, but I’ve always wondered how difficult it would be to make at home. So I took matters into my own hand and gave it a whirl — boom, homemade Pad Thai.
This recipe is super flexible—you can kind of do your own thing and add stuff as you go. But there are two things I absolutely insist on: toasted peanuts and fresh green scallions. Don’t even think about skipping those.
Here are the ingredients you need
4 ounces rice noodles
3 tablespoons peanut oil (or avocado, or coconut—whatever floats your boat)
8 ounces tofu (extra-firm)
Cornstarch (for tossing the tofu in to coat)
2 large shallot, finely diced
4-6 fat garlic cloves, roughly chopped
1 lime
Optional, 2 eggs, whisked with a fork
Optional, 1 ½ cups bean sprouts
Pad Thai Sauce:
3 tablespoons fish sauce or oyster sauce
3 tablespoons brown sugar
3 tablespoons rice wine vinegar
2 teaspoons soy sauce
Recommended Garnish:
Lime wedges
Fresh bean sprouts
Chili flakes
Chopped scallions
Roasted peanuts
Thai basil
And the instructions…important
Soak the noodles: Throw the rice noodles in a shallow pan and cover them with boiling water. Let them hang out for 4-7 minutes, stirring now and then so they don't get all clingy. They should be al dente—bendy and pliable, not totally soft. Drain and rinse with cold water to stop the cooking.
[Optional] If using eggs, whisk the eggs in a bowl with a fork. Set aside.
Make the sauce: Whisk the fish (or oyster) sauce, rice vinegar, brown sugar, and soy sauce in a small bowl. Set aside.
Prep the tofu: Press that tofu good to get the water out. Cut it into ¾-inch cubes, sprinkle with salt and pepper, and for extra crispy goodness, dredge it in a little cornstarch.
Heat a tablespoon of oil in a wok or large saucepan over medium-high heat. Cook the tofu until it starts to get golden brown. Set aside.
Stir-fry time: Have your shallots, garlic, eggs (if you used them), noodles, tofu, and sauce ready to go. Heat a little more oil in the wok over medium heat. Add the shallots and garlic and stir-fry for 2-3 minutes.
Scoot the shallots to the side, add more oil, and pour in the eggs (if using). Scramble them up into little bits and move them to the side too.
Add more oil, then the noodles. Stir-fry for 2-3 minutes until they're soft, pliable, and maybe even a little crispy.
Pour in the Pad Thai sauce (turn that hood on!). Stir everything together and cook for 1-2 minutes. You'll know it's ready when you start to smell the sugar caramelizing. Squeeze in some lime juice. Turn off the heat.
Taste and adjust: Add more salt, soy sauce, lime juice, chili flakes, or sugar as needed.
Toss in roasted peanuts (or serve them on the side), sprinkle with chili flakes and scallions. One last toss and serve immediately. Divide between two plates.
Garnish: Bean sprouts, scallions, cilantro or basil, chili flakes, lime wedges, and roasted peanuts.
