Dinner tonight: perfect Pad Thai

June 30, 2015

Pad Thai is one of those dishes you love but never feel like you can make at home. Well, this simplified dish includes ­something right in our own pantry that packs in the right flavours — ketchup for a perfect base!

Dinner tonight: perfect Pad Thai

Preparation time 10 minutes 

Cooking time 20 minutes 

Serves 4

  • 225 g (8 oz) flat rice noodles
  • 125 ml (1/2 c) ketchup
  • 45 ml (3 tbsp) fish sauce
  • 45 ml (3 tbsp) sugar
  • 30 ml (2 tbsp) fresh lime juice
  • 45 ml (3 tbsp) peanut oil, divided
  • 1 container (350 g/12 oz) extra-firm tofu, drained and cut into
  • 1 cm (1/2 in) cubes
  • 3 eggs, lightly beaten
  • 4 green onions, cut into 0.5 cm (1/4 in) pieces
  • 30 ml (2 tbsp) chopped fresh cilantro
  • 250 ml (1 c) bean sprouts
  • 50 ml (1/4 c) chopped salted cashews
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
  2. In a small bowl, whisk together the ketchup, fish sauce, sugar and lime juice.
  3. Heat 15 millilitres (one tablespoon) of the oil in a large nonstick skillet over medium-high heat. Stir in the tofu and cook, stirring occasionally, until lightly browned, five to seven minutes. Transfer to a medium bowl and reserve.
  4. Return the skillet to the stove over medium-high heat and add 10 grams (two teaspoons) of the oil. Stir in the eggs and cook, stirring occasionally, until the eggs are cooked through and in smaller pieces, one to two minutes. Transfer the eggs into the bowl with the tofu.
  5. Return the skillet to the stove and heat over medium-high heat. Add the remaining 20 millilitres (four teaspoons) oil and add the noodles. Cook, stirring, until the noodles are heated through and coated with oil.
  6. Stir in the ketchup mixture, tossing until well-distributed. Add the tofu and eggs and cook until heated through, one to two minutes. Remove from the heat and stir in the green onions and cilantro.
  7. To serve, divide among four bowls and top each with 50 millilitres (1/4 cup) of the sprouts and 15 millilitres (one tablespoon) of the cashews.

Personalize it!

Make this your own by adding in some of your favourite ingredients, such as cooked shrimp or cubes of cooked chicken breast.


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