- 1/2 pound dried pad Thai rice noodles (banh pho)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoons tamarind paste (see Note)
- 1 tablespoon Sriracha or chile-garlic sauce
- 2 tablespoons vegetable oil
- 6 ounces smoked tofu, cut into 1/2-inch slices
- 2 garlic cloves, thinly sliced
- 2 small shallots, thinly sliced
- 2 cups julienned carrots (from about 3/4 pound carrots)
- 4 scallions, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup bean sprouts
- 1 lime, cut into 8 wedges, for serving
- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
- In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering. Add the tofu and cook until lightly browned on both sides. Transfer the tofu to a plate. Heat the remaining 1 tablespoon of oil. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
- Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and tofu and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and serve with the lime wedges.
Tamarind paste is available from Indian, Asian and Latin markets.