Pad Thai

Last time I was on Devon Ave., I picked up some tamarind paste, thinking it would be the magic bullet for some homemade pad thai. I was right. This is a pretty simple dish, suitable for a weeknight. It's also pretty inexpensive if you use tofu for the protein. Of course, when I mentioned at breakfast that we were having tofu for dinner, I got moans of disapproval, so I supplemented the pad thai with a quick chicken satay on the side.

Pad Thai

1 package rice noodles

1 package extra-firm tofu
2 tbsp soy sauce
2 tbsp corn starch

1 tbsp tamarind paste
2 tbsp soy sauce
4 tbsp brown sugar
3 tsp siracha

3 eggs
3 cloves garlic, minced
6 green onions, sliced
1/2 cup snow peas
1 package bean sprouts
1 bunch coriander, chopped

lime wedges

In a large bowl, soak the rice noodles in very hot tap water. Meanwhile, make the sauce. In a small bowl, mix together the tamarind paste, soy sauce, brown sugar and siracha. Set aside. Combine the soy sauce and corn starch. Cube the tofu and marinate in this sauce. Heat a wok over a high flame. Mix the eggs in a small bowl. Add a little vegetable oil to the wok and pour the eggs down the sides of the pan. Scramble. Remove from pan and reserve. Add a little more oil to the pan, and saute the garlic and the tofu until lightly toasted. Drain the rice noodles and add to the pan along with the sauce. Stir fry until the noodles are well coated. Add the green onions and the snow peas and continue cooking until the noodles become sticky and the vegetables are crisp-tender. Turn off the heat. Add the bean sprouts and the coriander. Serve with lime wedges.