Pad Thai is Thailands National dish and likely the most popular order at the majority of Thai restaurants here in the U.S.
4 oz rice noodles, 2 mm wide
3 tbsp olive oil
1 cup firm tofu, cut into small pieces
1 cup fresh shiitake mushrooms, stems removed, thinly sliced
3 tbsp sugar substitute
1 head shallot, small, chopped
4 cloves garlic, chopped
1 cup green onion, cut into 2-inch pieces
1 cup bean sprouts
¼ cup roasted peanuts, chopped
1 wedge lime
1 tbsp soy sauce
1 tbsp Korean doenjang or Japanese miso
2 ½ – 3 Tbsp tamarind concentrate
3 tbsp water
1. Soak rice noodles in room temperature water for 1 hour or until they turn white. Drain noodles and toss with a little olive oil to prevent sticking. Set aside.
2. Make the sauce: Add miso or doenjang, place in a small bowl it with 1 Tbsp of water and stir to loosen the paste. Add all remaining sauce ingredients and stir to mix.
3. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and saute for about 4 minutes, turning occasionally so it browns on all sides.
4. To the same skillet , add garlic, shallots and sugar and cook, stirring frequently until the sugar caramelizes into a deep brown color.
5. Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
6. To serve, plate with additional garnishes such as lime wedges, peanut.
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