There are countless recipes out there for Pad Thai. Some use common ingredients like ketchup or peanut butter... to each their own. But this is how our family’s always done it. We’ve made, eaten, and served countless plates of Pad Thai to customers, friends, and family, so I think it’s safe to say we’ve perfected the method! When made correctly, Pad Thai should be sweet, sour, salty, and almost buttery. In Thailand, restaurants offer caddies of sugar, lime, fish sauce, soy sauce, and chili sauce for tailoring to your tastes, because everyone’s perfect bite might be a little bit different. MTT— make to taste—this is my way of saying it’s okay to add more of a particular ingredient until it tastes perfect to you. That’s one of the things I love most about traditional Thai cooking, it can be tweaked to your ideal flavor profile!
INGREDIENTS
16 oz dry rice noodles,
medium size
24 oz thick sliced bacon
19 oz container firm tofu
4 eggs
1 cup dry roasted, salted
peanuts, chopped or crushed
1⁄2 cup sliced green onions
1 lime, cut into wedges
3⁄4 cup low sodium soy sauce
1 1⁄4 cups tamarind syrup OR Substitute with 1⁄4 cup white vinegar plus 1⁄4 cup of sugar
4 tsp fish sauce
2 Tbsp sugar
1 lb bean sprouts
INSTRUCTIONS
Pro tip: Go ahead and make your tamarind syrup so it’s out of the way and will be ready when you’re making your servings of Pad Thai. You’ll thank me later!
Soak the dry rice noodles in a large bowl of cold water until pliable—about 30 minutes. Drain off all the water and set aside. Soaked, drained noodles can be kept in a covered container in the refrigerator until ready to use. *Toa’s tip: While fresh noodles are delicious in other dishes, they fall apart in this recipe. Stick with dry for the best results.
It’s time to prep your ingredients!
Cut your bacon slices into one-inch pieces.
Drain your tofu.
Rinse and drain your bean sprouts.
Using a large nonstick skillet, cook the bacon pieces for 5-6 minutes until golden brown and crisp on the edges, but still chewy in the middle. Drain on paper towels and transfer the bacon grease to a glass jar.
Cut the tofu into small, bite-sized rectangles. Add 1-2 Tbsp of bacon grease back to the pan over medium heat. Arrange the tofu in a single layer and let it cook until golden brown, about 5 minutes. Flip and brown on the other side, then transfer to a separate bowl.
Lay out the remainder of your ingredients in an assembly line to make your Pad Thai in batches. (Including your optional add-ons: chopped peanuts, lime wedges, and sliced green onions!) *Toa’s tip: Resist the urge to cook it all at once, as the noodles can get overly soft and the finished result just won't have the right texture.
Keep your burner heat at medium, and add 1 Tbsp of bacon grease to the pan. Crack an egg directly into the pan, and once it starts to set, scramble it with a spatula or wooden spoon until the eggs are softly cooked.
For each serving, add 1⁄4 of the cooked bacon, tofu, and the soaked noodles. Add 3 Tbsp of soy sauce, 5 Tbsp of the tamarind sauce or substitute, 1 tsp of fish sauce, and 1 1⁄2 tsp sugar. Toss the noodles to coat well.
Repeat for each serving! *Toa’s tip: The noodles should absorb the sauce and become soft, glossy, and chewy. As the sugar caramelizes on the noodles, you’ll get the sought-after chewy and crispy bits.
Add the bean sprouts and toss again for 1-2 minutes, until wilted, but still crisp. Taste and adjust seasoning as needed. Transfer to a bowl or platter and sprinkle with peanuts and green onions. Serve with lime wedges for squeezing.