Quick Pad Thai Noodles
This is a scaled-down version of the classic noodle dish meant for a fast, substantial snack. By using thin rice vermicelli instead of wide noodles, you cut the soaking time drastically and ensure the sauce coats every strand in under ten minutes.
Heat is your best friend.
Have everything measured and sitting next to the stove before you strike the match. Once the pan is hot, there is no time to hunt for ingredients.
- Wok or wide non-stick skillet
- Tongs
- Small bowl
What goes in.
- 2 ozthin rice vermicelli
- 1 tbsptamarind concentrate
- 1 tbspfish sauce
- 1 tsppalm sugar, finely chopped
- 1egg, lightly beaten
- 1/4 cupfirm tofu, small cubes
- 1 handfulfresh bean sprouts
- 1 tbspoil for frying
Master the timing of the egg
Push the noodles to the side of the pan to create a dry crater. Crack the egg directly into the hot metal; let it set for ten seconds before scrambling it into the noodles to ensure distinct, fluffy pieces.
The method.
Soak the noodles
Place vermicelli in a bowl of warm—not boiling—water for 5 minutes until flexible but still firm. Drain thoroughly.
Mix the sauce
Whisk tamarind, fish sauce, and palm sugar in a small bowl until the sugar dissolves.
Sear the tofu
Heat oil in the wok over high heat. Fry tofu cubes until the edges turn golden brown.
Toss the noodles
Add drained noodles to the wok. Pour the sauce over them and toss vigorously with tongs for one minute.
Add the egg
Clear a space, pour in the egg, scramble it, then fold it into the noodles. Add bean sprouts at the very last second and remove from heat immediately.
Other turns to take.
Shrimp Version
Add three small peeled shrimp during the tofu searing stage.
Extra Heat
Stir in a half-teaspoon of dried chili flakes with the sauce.
When it doesn't go to plan.
Use a light touch with the tamarind; it is potent and can turn the dish overly sour if you use too much.
If the noodles seem dry while tossing, add one tablespoon of water to help the sauce emulsify.
Avoid over-soaking the noodles, as they will turn mushy in the pan.
The ones that keep coming up.
Can I use wide rice noodles instead?
Yes, but they take longer to soak and require more oil to prevent sticking in a small pan.
What if I don't have tamarind?
Lime juice is an acceptable substitute for the acidity, though it will lack the signature depth of traditional tamarind.
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