3 tbsp tamarind paste
3 tbsp fish sauce
1/4 cup brown sugar
2 tspn soy sauce
1/2 tspn Thai chili paste
1 package ramen noodles, any flavor
2 tspn vegetable oil
3 oz. baked tofu, Thai flavor
2 scallions, light green and white parts, thinly sliced
1 large egg
2 tbsp chopped peanuts
1/4 cup mung beans
1 tbsp chopped cilantro
2 lime wedges
- In a small saucepan, combine the tamarind paste, fish sauce, and brown sugar. Bring to a simmer over medium-high heat and cook until thickened and the brown sugar is melted, about 5 minutes. Stir in the soy sauce and 1/2 tspn chili sauce or to taste. Remove from the heat and set aside.
- Break the ramen noodles into 4 pieces and cook in boiling water for 3 minutes, or according to the package directions (discard the ramen seasoning). Drain.
- Heat the vegetable oil over high heat. Add the noodles, tofu, and scallions, and stir-fry for 3 to 5 minutes. Reduce the heat to medium and break the egg into the pan. Stir the egg into the noodle mixture until the egg is scrambled, 45 seconds to 1 minute. Pour the sauce into the pan and cook until all of the ingredients are heated through, 2 to 3 minutes, stirring to combine all the ingredients.
- To serve, transfer to a serving bowl. Garnish with the peanuts, mung beans, cilantro, and lime.
Recipe courtesy of Ramen To The Rescue Cookbook by Jessica Harlan
Thailand [ print this recipe for Pad Thai ]