Easy Pad Thai Noodles | Dinner

Volumes could be written about Thailand’s national dish. It’s sweet,

sour, spicy, and salty all at once, and filled with as much texture and

flavour as the streets of Bangkok themselves.


1 pound thin rice noodles

Hot water for soaking

1/4 cup tahini

1/4 cup ketchup

1/4 cup soy sauce

2 tablespoons white, rice, or cider vinegar

3 tablespoons lime juice

2 tablespoons sugar

1 teaspoon red pepper flakes or cayenne pepper

1 (16-ounce) block firm or extra-firm tofu, diced small

3 cloves garlic

1/4 cup vegetable or safflower oil

4 scallions, chopped

1/2 teaspoon salt

Optional toppings: bean sprouts, crushed toasted peanuts, extra

scallions, sliced lime


1. Cover the noodles in hot water and set aside to

soak until soft, about 5 minutes.

2. Whisk together the tahini, ketchup, soy sauce, vinegar, lime juice,

sugar, and red pepper flakes or cayenne.

3. In a large skillet, fry the tofu and garlic in oil until tofu is lightly golden

browned. Add noodles, stirring to combine well, and fry for 2–3 minutes.

4. Reduce heat to medium and add tahini and ketchup sauce mixture,

stirring well to combine. Allow to cook for 3–4 minutes until well combined

and heated through. Add scallions and salt and heat 1 more minute,

stirring well.

5. Serve with bean sprouts, crushed toasted peanuts, extra chopped

scallions, and 1–2 lime wedges if desired.

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