Pad Thai must be one of my ALL-TIME favourite dishes. It is a perfect hybrid of healthy and delicious, and Thai food is just one of the easiest cuisines to make nutritious. Here’s a recipe I swear by, that I hope you’ll enjoy as much as I do!
- 230g wide rice noodle/ pad thai noodles
- 1/4 cup palm sugar
- 1/4 cup liquid omegas sauce
- 1/4 cup tamarind paste
- 1 tbsp oil
- 2 cloves garlic, minced
- 2 onions, minced
- 2 eggs
- 120g tofu, cubed
- 1/2 bunch spring onion
- 2 tbsp Chinese chives, sliced, plus more for serving
- 1/2 cup bean sprout, plus more for serving
- 2 limes, for serving
- Raw unsalted peanuts, for serving
- Red chilli, diced, for serving, 1-2 depending on your heat preference
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and liquid omegas. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add oil and tofu and cook for about 10 minutes until crispy and nicely browned on all sides. Remove, drain onto paper towel and set aside.
- Add a tablespoon of oil to a hot wok, add the minced garlic and onions and chilli and cook until a little caramelised.
- Move the mix to the side of the pan and add the eggs. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked (and drained) rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives and green onions. Stir to incorporate and remove from heat.
- Serve immediately with sliced lime, roasted and roughly chopped peanuts, bean sprouts, a few spring onions and chives.