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Pad Thai

What you need: 

1 pound rice noodles (wide ones)
1 pound extra firm tofu, pressed
canola oil, as needed
1/2 cup soy sauce
3/4 cup white vinegar
3/4 cup sugar
3 teaspoons sambal olek chili paste
(or 2 tablespoons ketchup + 2 teaspoons paprika)
2 teaspoons finely chopped garlic
8 green onions, chopped into 1" pieces
4 cups bean sprouts
3/4 cup roasted peanuts, roughly chopped
lime wedges, to serve

What you do: 

1. Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
2. For tofu, you can thinly slice into bite sized pieces and bake on a lightly oiled pan at 375 degrees Fahrenheit for 15 minutes on each side, or cube the tofu and fry in about 1/2 cup oil in a very hot wok. Fry the tofu until lightly browned. Remove from the oil and drain.
3. Mix the soy sauce, vinegar, sugar, and sambal olek in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil.
4. Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles.
5. When almost all the liquid has been absorbed, add the tofu and green onions and cook for about 2 minutes longer, until the tofu is warm and the onions are bright green. Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Enjoy!

Preparation Time: 
15 minutes: Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

We sextupled the recipe to feed 20-25 people. There was a line out of the kitchen for seconds. People's minds were blown. A direct quote from a text message I received: "That pad thai was so good I never want to eat again because nothing will compare."

That about sums it up.

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YUM!!!!

I just made this and cannot stop eating it!!!!!!!!!!!! This recipe was awesome. I did use 1/3 cup of brown rice vinegar, a tad bit less sugar, and i added 1tbs of natural breamy peanut butter to the soy sauce mixture. I also added in three shredded carrots. This is so good, i hope i do not explode from how much i have eaten.  >:D Next time i may toss the tofu in a bit of the sauce mixture prior to baking, to give it a bit more flavor. Overall, i give this recipe 10 stars!  :D

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I never review recipes, but this one is seriously outstanding.

OH. MY. GOD. I have tried SO many pad thai recipes and they're always awful, but this one is SPOT ON. I'm going to tweak it a little next time and see if I can't add some tamarind. I seriously had doubts since I had to use the paprika/ketchup combo but this is totally amazing. I'll never have to order pad thai out again.

This made SO MUCH. That's not necessarily a bad thing but it made like 12 servings for me & my boyfriend, which is more than we can eat before it goes bad. I'll at least halve it next time.

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Just wanted to mention the variety of awesome meals i got out of this sauce..

1. with the flax noodles that i described above.

2. with broiled tofu, brown rice & sauteed veggie mix.

3. tofu scramble with sauteed veggies wrapped up in a whole wheat tortilla.

4. with more broiled tofu, steamed veggies and quinoa.

yum on all counts!  thanks again - this sauce is perfect!

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as soon as i saw the review above me and looked at the ingredient list a craving kicked in and i decided i MUST have this for breakfast (granted, breakfast today was at 12:30pm but whatever).  i made half the sauce but only used less than a 1/4 cup of vinegar, and only 1/4 cup of sugar.. couldnt bring myself to use that much sugar and figured id add more later if it wasnt sweet enough.  i used flax spaghetti from tjs, the ketchup/paprika mixture, and a bit of unsalted crunchy pb.  I used broccoli and baby corn instead of the other veggies also, i drained but didnt bother cooking the tofu, i just let the noodles heat up the cubes.

it was so freaking awesome!!!  it was just as good as the stuff i get from my local place & so much cheaper and it came together so fast, esp since i didnt bother with cooking the tofu.  next time im gonna use some frozen asian veggie blend that ive got a bag of in my freezer.

**heres a tip i came up with whenever i have broccoli with a pasta dish, i rinse off the broccoli and leave it in the bottom of the collander.  when i pour the pasta and the water into it to drain the heat from it quick cooks the broc perfectly!  turns it bright green but still has some crunch, without having to dirty another dish.

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This was sooo good.  I didn't add as much vinegar either (but then again  didn't measure, I'd say I used maybe as much as the soy sauce or less..
I also added cabbage and mushrooms.  Yum!

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What a great recipe! I used only 1/3 cup of vinegar and left out the tofu (not a big tofu fan). It was so good. My first batch I only soaked the noodles for 10 min. like it said on the bag... but you definitely need to soak them 30 min. The second batch was perfect. I also used the "Rooster" hot sauce since I had it on hand. This is by far the best Pad Thai I have made... and I've tried a few times! My husband raved about this which is a big deal... he usually doesn't get this excited about dinner!     

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Pretty good.  Somehow, we didn't notice too much vinegar like so many others have - but that may have been because I made it quite spicy - I subbed that chili sauce with a rooster on it for the chili paste, which I didn't have, and they're not equivalent in terms of spice.  I soaked the noodles about 40 minutes, but in the end, they tasted undercooked, so I think I must have used a kind that just takes longer to soak (they were wide rice stick, which is what I thought I was supposed to use, but I don't know).  I also had trouble with the tofu - I opted to bake it, and took the instruction to oil the pan "lightly" literally, and my tofu was extremely stuck after the first 15 minutes.  Next time, I would probably use a bit more oil, and also check it more often, maybe flipping it 3 times so it doesn't get stuck.  I only had salted peanuts to put on top, so I reduced the soy sauce to 1/4 cup, and the salt was just about perfect - any more might have been too much. 

I think this will probably be great when I make it again, now that I have a better idea how long to soak and cook everything.

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This was great!  thanks!

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I definitely agree that there's way too much vinegar in this recipe.  If I make it again, I'll start out with much MUCH less like a previous post suggested.  My whole kitchen smelled like vinegar afterwards :(

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