For a richer flavor, use homemade tamarind concentrate if available. Adjust the amount of chili paste to your desired level of spiciness. Ensure the noodles are well-drained to prevent a soggy dish. If you don't have a wok, a large skillet will work just fine. Feel free to add other proteins like shrimp or chicken.
Toronto Pad Thai
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS57
A vibrant and flavorful take on the classic Thai noodle dish, adapted for the home cook with readily available ingredients. This recipe captures the essence of Toronto's diverse culinary scene, offering a delightful balance of sweet, sour, and savory flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol92 mg
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Fiber3 g
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Protein14 g
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Saturated Fat4 g
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Sodium712 mg
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Sugar8 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Soak the Noodles: Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles thoroughly and set aside.
02 Step
Recipe View 15 mins Prepare the Tamarind Sauce: In a separate bowl, stir together the tamarind paste and boiling water until well combined. Let the mixture stand for 15 minutes to soften. Press the paste mixture through a fine-mesh sieve to strain, discarding any fibers or seeds. In the same bowl, combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste. Mix well and set aside.
03 Step
Recipe View 4 mins Cook the Tofu and Aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and cubed tofu. Cook, stirring occasionally, until the tofu begins to brown on the edges, about 3-4 minutes.
04 Step
Recipe View 5 mins Scramble the Eggs and Combine: Pour the beaten eggs into the wok and scramble for about 30 seconds, until lightly set. Add the soaked and drained noodles, tamarind sauce, and bean sprouts to the wok. Cook and stir continuously until the noodles are separated, heated through, and evenly coated with the sauce, approximately 5 minutes.
05 Step
Recipe View 1 mins Garnish and Serve: Sprinkle the pad thai with coarsely ground peanuts and thinly sliced green onions. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Nestor Mraz
May 26, 2025This recipe is fantastic! The tamarind sauce is perfectly balanced, and the instructions were easy to follow.
Vanessa Waters
May 25, 2025Great recipe, but I found it a bit too sweet for my taste. I reduced the sugar by half and it was perfect.
Elnora Harvey
Apr 4, 2025The tofu came out perfectly browned and crispy. This is my go-to pad thai recipe now!
Dorris Miller
Mar 29, 2025Easy to make and delicious! I added some shrimp for extra protein and it tasted amazing.
Jamie Prosacco
Feb 23, 2025I've made this recipe several times, and it's always a hit. The ketchup adds a unique twist that I love!