3.4
(8)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
1 Prepare the rice noodles according to the package directions, then drain them
Step 2
2 Most rice noodles simply require a quick soak in boiling water for a few minutes until they’re tender
Step 3
3 Whisk together the tamarind paste, water, maple syrup, soy sauce
Step 4
4 Sriracha and garlic in a medium bowl until smooth; this your sauce
Step 5
5 Ready for the tofu two ways? Remove the block of tofu from its package and drain any liquid
Step 6
6 Stand it on a short side and slice it in half lengthwise, then grab one half and crumble it into a bowl; this will be your scrambled-egg stand-in
Step 7
7 Cut the remaining slab of tofu into rectangles about 1 1/2 inches long and 1/2-inch thick
Step 8
8 Place them on a clean dish towel or paper towel, and place another towel over the slices
Step 9
9 Let them sit for 5 minutes
Step 10
10 Mix the cornstarch and kosher salt in a medium bowl
Step 11
11 Toss each tofu slice in the cornstarch mixture until it’s well coated, then give each one a tap to shake off any excess coating
Step 12
12 Place them on a plate as you work
Step 13
13 Most of the cornstarch mixture will be leftover when you’re done; you can discard it (working with an extra-large quantity makes it easier to get an even coating on your tofu)
Step 14
14 Heat the oil until shimmering over medium-high heat in a large nonstick skillet
Step 15
15 Add the coated tofu slices in a single layer -- don’t let them touch each other -- and cook each side until browned and crisped, 3 to 4 minutes per side
Step 16
16 Transfer the pan-fried tofu slices to a wire rack to cool while you cook the rest of the veggies
Step 17
17 Add the bell pepper, radish and three-quarters of the scallions to the skillet
Step 18
18 Cook for 2 to 3 minutes until the vegetables are softened
Step 19
19 Reduce the heat to medium-low, then add the cooked noodles, pan-fried tofu, crumbled tofu and the sauce mixture
Step 20
20 Gently toss until the sauce coats everything and it is heated through, about a minute or two, then remove from the heat
Step 21
21 Taste, and add a shake of soy sauce as needed
Step 22
22 Divide the pad thai among bowls and top with the remaining scallions, bean sprouts and crushed peanuts
Your folders
smittenkitchen.com
Your folders
minimalistbaker.com
4.9
(88)
10 minutes
Your folders
jamieoliver.com
Your folders
myvegetarianroots.com
10 minutes
Your folders
deliciousmagazine.co.uk
5.0
(2)
Your folders
khinskitchen.com
5.0
(3)
10 minutes
Your folders
allrecipes.com
4.0
(752)
20 minutes
Your folders
feastingathome.com
4.9
(124)
15 minutes
Your folders
gimmesomeoven.com
4.4
(59)
25 minutes
Your folders
gimmesomeoven.com
4.4
(59)
25 minutes
Your folders
tastesbetterfromscratch.com
4.9
(521)
15 minutes
Your folders
feastingathome.com
4.9
(129)
15 minutes
Your folders
recipetineats.com
5.0
(175)
10 minutes
Your folders
foodnetwork.com
4.5
(26)
20 minutes
Your folders
therecipecritic.com
4.9
(8)
10 minutes
Your folders
thewoksoflife.com
4.9
(13)
10 minutes
Your folders
allrecipes.com
Your folders
tastesbetterfromscratch.com
4.9
(793)
15 minutes
Your folders
taste.com.au
3.3
(3)
15 minutes