Ingredients
Dry
- 250 g Flat rice noodles (medium-width pad Thai style rice noodles)
- 2 Tbsp Cornstarch (for coating tofu)
- 1.5 Tbsp Palm sugar or brown sugar
- 0.25 cup Crushed roasted peanuts (for garnish)
- 0.5 tsp Crushed red pepper flakes
Other
- 2 Tbsp Lemongrass (tender white bulb only, finely minced)
- 3 cloves Garlic (minced)
- 2 qty Shallots (thinly sliced)
- 2 heads Baby bok choy (halved or quartered lengthwise)
- 1 qty Red bell pepper (seeded and julienned)
- 1 cup Fresh bean sprouts
- 0.5 cup Fresh herbs (cilantro and Thai basil) (roughly chopped for serving)
Wet
- 400 g Extra-firm tofu (pressed and cut into 1-inch cubes)
- 3 Tbsp Low-sodium soy sauce
- 1.5 Tbsp Tamarind paste concentrate
- 2 Tbsp Fresh lime juice
- 2 Tbsp Vegetable oil (divided for frying tofu and aromatics)
- 1 tsp Toasted sesame oil
Method
- 1. Cook or soak the rice noodles according to package instructions until tender yet firm (al dente). Drain, rinse thoroughly under cold water to halt cooking, and set aside.
- 2. In a small bowl, whisk together the soy sauce, tamarind paste, fresh lime juice, palm sugar, and red pepper flakes until the sugar is dissolved.
- 3. Pat the cubed tofu dry with paper towels. Dust the cubes evenly with cornstarch, tapping off any excess.
- 4. Heat 1.5 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and sear, turning occasionally, until golden-brown and crisp on all sides (about 6 to 8 minutes). Transfer tofu to a plate.
- 5. Add the remaining half-tablespoon of vegetable oil to the wok. Add the minced lemongrass, shallots, and garlic, stir-frying for about 1 minute until fragrant.
- 6. Toss in the red bell pepper and baby bok choy. Stir-fry for 2 to 3 minutes until vegetables are vibrant and tender-crisp.
- 7. Add the drained rice noodles, fried tofu, bean sprouts, and prepared tamarind sauce into the wok. Toss continuously over high heat for 1 to 2 minutes until everything is evenly coated and steaming hot.
- 8. Turn off heat, drizzle with sesame oil, and serve immediately garnished with crushed roasted peanuts and fresh Thai basil and cilantro.
Chef's notes
For best results, make sure the tofu is pressed thoroughly to remove excess moisture before coating with cornstarch; this ensures an ultra-crispy crust. If you prefer more heat, toss in one thinly sliced bird's eye chili alongside the aromatics.