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|Toronto Pad Thai|
"Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese grocery store for a dollar."
- 1 (eight ounce) package pad thai rice noodles
- 1/four cup tamarind paste
- 1/3 cup boiling water
- 1/four cup ketchup
- 2 limes, juiced
- 3 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 tablespoon chili paste (sambal oelek)
- 1/four cup vegetable oil
- half pound firm tofu, drained and cubed
- 5 cloves garlic, minced
- four eggs, overwhelmed
- 3 cups bean sprouts
- half of cup coarsely ground peanuts
- 5 inexperienced onions, thinly sliced
|Prep : 25M||Cook : 6M||Ready in : 1H|
- Place the rice noodles in a huge bowl, pour in sufficient particularly warm tap water to cowl, and let them soak for 30 minutes. Drain the noodles, and set apart.
- Stir collectively the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste aggregate thru a nice-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
- Heat the vegetable oil in a wok over medium-excessive warmth till the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to reveal brown edges, three to 4 mins. Pour inside the eggs, and scramble for 30 seconds, then upload the noodles, tamarind aggregate, and bean sprouts. Cook and stir till the noodles are separated, heated thru, and covered with sauce, approximately 5 minutes. Sprinkle with peanuts and sliced green onions.
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