|West Philly Pad Thai|
Pad Thai sauce:
6 Tbsp soy sauce
6 Tbsp sugar
2 Tbsp tomato paste (you can use ketchup instead, just be sure to decrease sugar by 1 Tbsp)
2 Tbsp Sriracha or other hot sauce, preferably Asian
¼ c rice vinegar
3 Tbsp tamarind concentrate or lime juice (tamarind should be available in the ethnic aisle of your grocery store, or any Asian market)
2 Tbsp peanut butter (we used unsweetened but you can feel free to use the sugary kind, just cut down on the amount of sugar you add)
Now, on to the Pad Thai!
1 lb of rice noodles
1 lb of tofu (we used pre-fried tofu but if you can’t find it, don’t worry)
1-6 Tbsp peanut oil (depends on whether or not you're using pre-fried tofu)
2-3 cloves of garlic, minced
1-1 ½ Tbsp lemongrass
1 bag mung bean sprouts
1 bunch scallions, chopped into 2-inch pieces
¼ c chopped peanuts for garnish
cilantro for garnish
lime wedges for serving
1. Pour boiling water over your noodles & let them soak while you assemble your sauce.
2. Cube and fry your tofu in the peanut oil over medium-high heat. If you’re using pre-fried tofu, skip this step. When the tofu is lightly browned, it’s done. Take it out and set it aside. Reserve the oil--you’re going to use it to stir-fry the rest of the ingredients.
3. Add the garlic and lemongrass to the peanut oil and saute until fragrant (less than a minute). Add the sprouts and allow to cook for a minute or two.
4. Add the scallions and turn the heat off. The residual heat will soften the scallions.
5. Add the noodles to the pan with the veggies & pour the sauce onto it.
6. Toss with tongs until the noodles are coated evenly. Portion into individual bowls and garnish with cilantro and peanuts. Serve with a lime wedge or two. The citrus at the last second brightens up the flavor of this dish.