Holiday From Home: Pad Thai

1

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. By the time you are ready to put ingredients in the pan, the noodles should have softened but not be mushy.

2

Cut silken firm tofu into cubes (when cut, the firm tofu should have a mozzarella cheese consistency). You can sauté the tofu separately until golden brown, or you can sauté with all the other ingredients; red onion, garlic, bean sprouts, spring onion, in a large wok or pan.

3

Fry the peanuts until toasted and remove them from the wok (the peanuts can be toasted in the pan without oil as well).

4

Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind paste, fish sauce and chili pepper then stir.

5

Make room for the egg by pushing all noodles & veg to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should be soft yet chewy.

6

Serve and top with ground black pepper, peanuts, bean sprouts and spring onions as a garnish. Squeeze a wedge of lime over the dish. Serve and enjoy!