Pad Thai topped with loads of avocado because it’s just necessary sometimes Rec…
Pad Thai topped with loads of avocado because it’s just necessary sometimes ?
4 ounces Pad thai noodles
1 cup carrot, chopped
1/2 green onion chopped
14 to 16 ounces (400 to 450g) extra firm tofu,
1 cup bean sprouts
1/4 cup cilantro chopped
1/4 cup peanuts
1 tablespoon sesame seeds
2 tablespoon olive oil
Juice of lime
6 pods tamarind pods, shelled
1/2 cup hot water
2 tablespoons coconut sugar or cane sugar
2 tablespoon soy sauce 1 teaspoon chili paste
1.Place the uncooked noodles in a bowl of hot water to soak or simply follow the instructions on your package.
2.In a medium sized bowl pour 1/2 cup hot water and place shelled tamarind pods and let soak for 10 minutes, you will use the juice of this mixture later for the sauce.
2.Heat a tablespoon of oil over medium high heat. Add the carrots and tofu, stir fry for 5 minutes or until carrots are tender and tofu is crisp. Transfer to a dish and set aside.
3.In a small bowl you will whisk together sauce ingredients. Gather 5 tablespoons of tamarind juice (from the bowl of soaked tamarind pods and water, avoid any tamarind pieces and focus on only getting the liquid), coconut sugar, soy sauce, chili paste and lime.
3.Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. (TIP: Make sure you do not over cook, this should all be a quick stir fry process otherwise noodles will become gooey and fall apparat.
4. Serve hot, and top with bean sprouts, cilantro, peanuts, sesame seeds, carrots, tofu and fresh squeeze of lime