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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?

Didn't really measure anything, and it turned out great!
Used a little ketchup and thai/ chili seasoning, used alfalfa sprouts and lime juice.
Also added cilantro!

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This was a good recipe, but it calls for way too much vinegar.  I cut it down to 1/2 cup and it was still too much.  Perhaps start out with 1/4 cup and work from there if your tastebuds are sensitive to vinegar.  Other than that, the food was tasty.

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Wow! This was really good. I need to soak my noodles a bit longer next time, but other than that, it was great!! My bf just said to me, "you can make this anytime you want!" And I used the ketchup/paprika, which works out perfectly. Thanks for such a great recipe!!!

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delicious!! I did not adhere to the recipe exactly, but most of my adjustments were so minor they are not really worth mentioning. i threw in some broccoli which i think was a good addition. i will definitely be making this one again!! thank you for this posting this rhetcompgirl!!

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YUM!
I used soba noodles (it was all I had) and added julienned carrots, sliced cabbage and an egg. One of the best vegetarian recipes i've ever used!

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:D

I took wheat noddles, and made the sauce thicker with some cornstarch.
We all loved it!

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I hesitated with trying this recipe because I had no chili paste and the ketchup/paprika seemed out of place.  I've been dying for pad thai so I tried it anyways and am pleasantly surprised.  I had no peanuts so I added a tablespoon of crunchy peanut butter to the soy sauce mixture.  I also added some red pepper flakes to the noodles.  It was quick, incredibly easy to make, and delicious!!

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I loved this recipe and so did my boyfriend who ate tofu for the first time!

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MMMMMM!!! Good stuff! This is definately going into the dinner rotation.

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we pretty much followed it exactly, but ommited the chili paste and the tofu. we used paprika too. It was delicious! It's not often we have Asian food at home, but this was better than any pad thai I've had at a restaurant here.

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