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Toronto Pad Thai

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h
FULLYRECLINED

FULLYRECLINED

Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
  2. 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. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
  3. 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. 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. Sprinkle with peanuts and sliced green onions.
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Reviews

Shantal
11

Shantal

11/9/2009

I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks!

mrsyaki
10

mrsyaki

7/5/2010

I really wanted to like this because of all the great reviews, but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was just wrong in flavor and texture. I had one bite, and the rest was tossed. Sorry :(

Naan Man
4

Naan Man

1/24/2011

This is an excellent recipe- very easy to adapt. I sometimes use different types of meat, and it is very good.

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