Is this going to be the most traditional Pad Thai you have ever eaten? Not a chance. But is this a fairly healthy meal you can throw together on a weeknight in right around 30 minutes. You bet. And sometimes that’s really all I can ask for out of life. Because authentic or not this is still a great take on a some velvety noodles, some sweet, salty, spicy, umami sauce and some crispy tofu. It’s a weeknight meal that is filling but not heavy, simple but still flavorful.
And because you should never ever need a better excuse than a good meal to pop some bubbles so you should most definitely pair this meal with a glass of sparkling wine. Sparkling wine has that hint of sweetness, which sometimes doesn’t even register for the drinker, but is part of what makes it one of my favorite pairings with all kinds of Asian food. That little hint of sweetness and the bubbles themselves help to cut through some of the spicier notes in this dish and add a refreshing element to the Pad Thai. So celebrate that’s its Monday with a glass of bubbles and bowl of noodles.
- 1 14oz package of thin rice noodles
- 2 tablespoon fish sauce
- 1 tablespoon white sugar
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- vegetable oil for frying
- 1 block extra firm tofu, pressed to drain and cut into 1 inch cubes
- 2 shallots minced
- 2 eggs
- 4 scallions, sliced
- 1 large handful bean sprouts
- Lime wedges for garnish (optional)
- Toasted chopped peanuts for garnish (optional)
Cover the noodles with boiling water and allow to sit and soften for about 15-20 minutes.
Mix the fish sauce, the sugar and red pepper flakes in a small bowl and set aside. Meanwhile, heat 1 tablespoon vegetable oil in a wok or large skillet and add the tofu. Fry, flipping to cook all sides, until evenly browned and crisp. Remove from skillet and set aside on a paper towel lined plate.
In the same pan add the shallots and cook until soft and translucent. Stir in the garlic and cook for another 30 seconds. Then crack in the egg and scramble together. Once the egg is cooked about halfway through add in the noodles, the sauce mixture you prepared earlier, and the tofu and toss to combine. Then add in the green onions and cook for another minute. Finally add in the bean sprouts, stir just to combine and remove from heat.
To serve garnish with peanuts and lime wedge.