Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons tamarind paste
  • 3 tablespoons brown sugar
  • 1/2 tablespoon Asian chili paste (or to taste)
  • 1 1/2 tablespoons soy sauce
  • 1/4 cup + 2 tablespoons vegetable broth
  • 1 15-ounce package extra firm tofu, pressed for at least 15 minutes and cut into 1/2 inch strips (optional)
  • 1/4 cup cooking oil (plus a little extra (see note))
  • 8 oz. Pad Thai (flat rice noodles)
  • 4 heads baby bok choy
  • 3 garlic cloves (minced)
  • 2 eggs (optional)
  • 4 scallions (sliced into 2-inch pieces)
  • 1/4 cup chopped peanuts
  • 1 cup bean sprouts

Instruction

  • Add the sauce ingredients to a small bowl and whisk together to combine. Set aside.
  • If using tofu, heat a small amount of oil in a large skillet over medium-high heat. Place the tofu strips into the skillet and cook 3-5 minutes on each side, until golden brown. Transfer to a paper-towel-lined plate and set aside.
  • Fill a large saucepan or stock pot with water. Bring to a boil and remove from heat. Add the noodles and allow them to soak until just a little firm -- think one step ahead of al dente. This normally takes about 8-10 minutes, but since different brands may vary, refer to your noodle package instructions. Once the noodles are done soaking, drain them in a colander and rinse with cold water.
  • Separate the baby bok choy into individual leaves and slice each one lengthwise into 2 or 3 strips.
  • Place oil in a wok over medium-high heat. Add the garlic and baby bok choy. Stir fry until the bok choy just starts to wilt and turns deep green, about a minute.
  • Add the noodles and sauce to the wok. Stir fry until the sauce thickens and the noodles are tender, about 3 minutes.
  • If you're using eggs, push the noodles to the side of the wok to create a little space. If the wok looks a bit dry at this point you can add another splash of oil. Add the eggs into the space you've created and break them up with a spatula; scramble for about a minute. Do your best to keep the eggs separated from the noodles until they're cooked.
  • Add the scallions and tofu to the wok. Stir fry everything for another 30 seconds or so, just to get everything hot and the flavors blended. Remove from heat.
  • Divide the noodles onto plates. Top with peanuts and bean sprouts.