Toronto Pad Thai

1. 1

   Put the rice noodles in a large bowl, cover them with very hot tap water, and let them soak for 30 minutes. Drain the noodles and set them aside.

2. 2

   Stir the tamarind paste with boiling water in a bowl until evenly mixed, and let it sit for 15 minutes.

3. 3

   Press the tamarind mixture through a fine-mesh sieve to strain it, and discard any fibers or seeds.

4. 4

   Mix the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.

5. 5

   Heat the vegetable oil in a wok over medium-high heat until it shimmers.

6. 6

   Cook and stir the garlic and tofu until the tofu develops browned edges, 3 to 4 minutes.

7. 7

   Pour in the eggs and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts.

8. 8

   Cook and stir until the noodles separate, are heated through, and are coated with sauce, about 5 minutes.

9. 9

   Sprinkle with peanuts and sliced green onions.

• Calories 760.84 kcal High
• Protein 18.51 g Good Source
• Carbs 141.7 g Moderate
• Total Fat 21.66 g High
• Saturated Fat 3.28 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 117.19 mg High
• Sodium 751.68 mg High
• Fiber 5.05 g Moderate
• Sugar 13.22 g High
• Added Sugar 2.79 g Moderate
• Calcium 185.64 mg Moderate
• Iron 6.1 mg Good Source
• Potassium 1411.81 mg Good Source
• Vitamin A 180.55 mcg_rae Good Source
• Vitamin C 5.38 mg Low Source
• Vitamin D 2.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Eggs 🥚
• Soy 🌱
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅