After many disappointing attempts, we have finally found the secret to authentic-tasting, delicious Pad Thai. Maybe you already knew this, but the secret ingredient is tamarind paste. We get ours from Amazon (affiliate link). It is also available at Asian markets. Also, fresh lime juice makes a huge difference.
We use a wok to cook the veggies and tofu, and the final warm up with the noodles.
Ingredients
8 ounces bean thread or rice noodles, cooked according to package directions, rinsed and set aside.
About 2 cups stir-fry vegetables, lightly sauteed, and set aside. We use baby corn, napa cabbage, broccoli, water chestnuts, bean sprouts.
Optional: 1 block of tofu, cubed and fried until browned (we freeze then thaw our tofu); set aside with the veggies.
Optional, but traditional, chopped peanuts.
Juice of half or 1whole lime (to taste).
Sauce
3 TBS brown sugar
1/4 cup vegetable stock
1 TBS tamarind paste
3 TBS soy sauce (if gluten-free, use coconut aminos)
Mix sauce ingredients together. Fill the wok (or large frying pan) with the veggies, noodles and tofu (if using). Pour the sauce over all, and cook until everything is warmed through. Squeeze lime juice over and toss to mix.
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