Toronto Pad Thai

Name: Toronto Pad Thai
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Thai, Asian
Ingredients: 710 milliliters bean sprouts; 1 Tbsp chili paste (sambal oelek); 4 eggs, beaten; 5 cloves garlic, minced; 5 green onions, thinly sliced; 118 milliliters coarsely ground peanuts; 2 limes, juiced; 59 milliliters ketchup; 227 grams package pad thai rice noodles; 3 Tbsps soy sauce; 59 milliliters tamarind paste; 227 grams firm tofu, drained and cubed; 59 milliliters vegetable oil; 79 milliliters boiling water; 1 Tbsp white sugar

You can never have too many Asian recipes, so give Toronto Pad Thai a try. This dairy free and vegetarian recipe serves 6. One serving contains 345 calories, 11g of protein, and 13g of fat. From preparation to the plate, this recipe takes around 1 hour. A mixture of green onions, soy sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes.

Ingredients you will need

Rice Noodles

Water

Equipment you will use

Bowl

Drain the noodles, and set aside.

Ingredients you will need

Pasta

Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds.

Ingredients you will need

Tamarind Paste

Seeds

Water

Equipment you will use

Sieve

Bowl

Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.

Ingredients you will need

Tamarind Paste

Chili Paste

Lime Juice

Soy Sauce

Ketchup

Sugar

Equipment you will use

Bowl

Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes.

Ingredients you will need

Cooking Oil

Garlic

Tofu

Equipment you will use

Wok

Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes.

Ingredients you will need

Bean Sprouts

Tamarind

Pasta

Sauce

Egg

Sprinkle with peanuts and sliced green onions.

Ingredients you will need

Green Onions

Peanuts

Equipment

Bowl

Sieve

Wok

Ingredients

Servings:

710milliliters

bean sprouts 1Tbsp

chili paste (sambal oelek)4

eggs, beaten 5cloves

garlic, minced 5

green onions, thinly sliced 118milliliters

coarsely ground peanuts 2

limes, juiced 59milliliters

ketchup 227grams

package pad thai rice noodles 3Tbsps

soy sauce 59milliliters

tamarind paste 227grams

firm tofu, drained and cubed 59milliliters

vegetable oil 79milliliters

boiling water 1Tbsp

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.