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Cripsy Tofu Pad Thai

Smitten Kitchen
  • 5 minutes
  • Serves 2

INGREDIENTS

2

Garlic cloves

2

Lime, large wedges

2 tbsp

Peanuts, roasted salted or unsalted

2 tbsp

Preserved radish, sweet

1

Remaining garlic chives and bean sprouts

1

Shallot, small

1

Vegetable

1

Egg, large

6 oz

Tofu, firm or extra-firm

2 tbsp

Tamarind concentrate

2 tbsp

Fish sauce

5 oz

Rice noodles, dried

2 tsp

Brown sugar, dark

4

Garlic chives

1 pinch

or two thai or other chile flakes or chili powder

1

Thai or other chile flakes or chili powder

2 handfuls

(about 1 cup, although it’s awkward to measure in cups) bean sprouts, plus more for garnish