Tamarind Pad Thai with Crispy Tofu and Bean Sprouts

👨‍🍳 Method

For the Cooked pasta

1. 1
   Soak the noodles 25–30 minutes in lukewarm water, until they are pliable but still white and hard in the center.

   ⚙ SoakingBowl
2. 2
   Drain.

   Colander

For the Stir-Fried Noodle Sauce

1. 3
   Heat the tamarind, sugar, soy sauce, water and chili pepper in a small saucepan, until all the sugar dissolves.

   StoveSmall saucepan
2. 4
   Taste: the sauce should be equally sour, sweet and salty.

To assemble

1. 5
   Dry the tofu on paper towels.

   Paper towels
2. 6
   Heat 3 tbsp of the oil in a wok over high heat and fry the tofu 6–7 minutes, turning, until it is golden and crisp on all sides. Transfer to a plate.

   Stove
3. 7
   Add to the wok the remaining tablespoon of oil and the shallots and garlic and fry 1 minute.

   Stove
4. 8
   Add the pepper and fry 1 more minute, stirring constantly.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 9
   Add the noodles and the sauce and stir-fry 3–4 minutes over high heat, until the noodles absorb the sauce. If they stick, add 2–3 tbsp Water.

   Stove
6. 10
   Return the tofu, add the chives and two-thirds of of the bean sprouts and stir-fry another 30 seconds, so the sprouts stay crisp.

   Stove
7. 11
   Divide among plates, sprinkle the peanuts and rest of the sprouts on top and serve with the lime.