Paul found a Thai place in college that he went to at least once a week. I wasn’t introduced to Thai food until we started dating. This spicy yet somehow sweet dish is wonderful. If we make it without spice, the kids like it as well. We stay true to the dish we liked so much from college, only using tofu

Pad Thai

8 oz Rice noodles, medium sized
1/2 cup tamarind paste
1/2 cup boiling water

1 container extra firm tofu
3 tbsp fish sauce
1 1/2 tbsp sugar
1/4 cup sambal oelek (optional)
2 tbsp lime juice
1/3 cup vegetable oil
3 -4 cloves of garlic, minced
2 eggs
1 – 2 cups bean sprouts (or small package)
2 green onions
6 tbsp lightly salted peanuts, chopped
1/4 cup cilantro, chopped
1/2 lime cut into wedges

Soak the noodles in cold water for at least 1 hour. Make sure they are covered completely.

Pour boiling water over the tamarind paste in a small bowl. Let sit for at least 15 minutes to loosen up paste.

Drain and dry tofu. Cut into thin slices. About an inch by a fourth inch. Set aside.

Combine fish sauce, sugar and lime juice. Add sambal oelek (amount optional depending how spicy you want this). Drain tamarind paste through a sieve into this fish sauce mixture. Press tamarind paste to seperate solids from paste. Scrap paste from the bottom of the sieve and discard solids.

Heat vegetable oil in a wok. Add 2 scrambled eggs into the oil and let sit without touching for 2 minutes. Let cook through. Add in garlic and cook 30 seconds. Then add in tofu and cook 2 minutes. Add in softened and drained noodles and stir. Pour fish sauce mixture over noodles and saute about 1 minute. Add in sprouts, chopped peanuts and green onions and carefully stir. Try not to break the noodles.

Garnish with cilantro and lime wedges. If you want more heat, add more sambal oelek at this time.