Margarita's International Recipes
My daughter asked for Pad Thai for dinner and I decided to try this Hmong recipe - one of many different ones I found. It was a failure. It didn't taste like Pad Thai, she told me, and I'm not too surprised given how few sauce ingredients it had. She said it was edible but that was that.
Part of it was my fault. I added the tamarind paste directly to the pot and it was too thick to really disolve and mix in with the noodles. If doing this again, I would put the fish sauce, lime juice and tamarind in the blender (and water if needed) and try to make a puree that would more easily combine with the noodles. But really, next time I'll just buy some pad thai sauce.
I also forgot to put the peanuts until after I'd served the dish, thus the peanut mess you see on the photo.
- 6 oz extra-firm tofu
- 1/2 package rice noodles
- 2 Tbsp cooking oil
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1/2 cup bean sprouts (optional)
- juice of 1/2 lime
- 2 Tbsp fish sauce
- 2 Tbsp tamarind paste
- 2 Tbsp sugar
- 1/2 tsp ground red pepper
- 1 egg
- 1 bunch green onions, sliced
- 2 tbsp crushed peanuts
Cut half the tofu into matchsticks and cube the other half. Set aside.
Soak the noodles in warm water for 10 minutes.
Heat oil in a wok. Add the shallot, garlic, tofu cut into matchsticks and bean sprouts, if using, and cook over high heat until golden. Drain the noodles and add them to the pot. Cook, stirring constantly, for a couple of minutes. Add the fish sauce, tamarind paste, sugar, lime juice and red pepper. Stir fry until everything is combined. Add the tofu cubes and mix well. Push noodles to the side of the wok and crack the egg on the other side. Scramble and mix in with the noodles. Top with green onions and crushed peanuts.
Adapted from a recipe at Hmong Cookbook
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