Pad Thai (Alton Brown) Recipe

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Pad Thai (Alton Brown)
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Ingredients
17
Count
Nutrition
990
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
  2. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
  3. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
  4. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
  5. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
  6. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
  7. Marinated Tofu:
  8. 6 ounces extra-firm tofu, not silken
  9. 1 1/2 cups soy sauce
  10. 1 teaspoon Chinese five-spice powder
  11. Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
  12. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
  13. Yield: 6 ounces tofu
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.7 Kcal (4144 kJ)
Calories from fat 497.76 Kcal
% Daily Value*
Total Fat 55.31g 85%
Cholesterol 167.97mg 56%
Sodium 1836.5mg 77%
Potassium 748.11mg 16%
Total Carbs 98.65g 33%
Sugars 22.96g 92%
Dietary Fiber 11.87g 47%
Protein 32.15g 64%
Vitamin C 26mg 43%
Iron 8.9mg 50%
Calcium 452.3mg 45%
Amount Per 100 g
Calories 192.05 Kcal (804 kJ)
Calories from fat 96.59 Kcal
% Daily Value*
Total Fat 10.73g 85%
Cholesterol 32.59mg 56%
Sodium 356.37mg 77%
Potassium 145.17mg 16%
Total Carbs 19.14g 33%
Sugars 4.46g 92%
Dietary Fiber 2.3g 47%
Protein 6.24g 64%
Vitamin C 5mg 43%
Iron 1.7mg 50%
Calcium 87.8mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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