Ya’ know your favorite noodle dish? Yeah… we Unclucked that. You can do up this Daring Pad Thai delight in thirty fuss-free minutes from the comfort of your very own pad. If that’s not #noodlegoals, we don’t know what is.
2Serves
20 minCook
10 minPrep
With rice noodles, better to undercook than overcook! Cooking for two minutes less than what the package calls for will give you a bouncy, chewy noodle that won’t fall apart while you toss your pad thai together. Plus, the slightly undercooked noodles will soak up all that luscious pad thai sauce a whole lot better.
If you can’t find tamarind paste or concentrate, you can substitute it with another tsp of brown sugar plus an additional tsp of lime juice. However, we highly recommend getting your hands on some tamarind paste, online or otherwise, for when the pad thai craving hits—and believe us, it will!
Preheat a large skillet with 1 tbsp canola oil over medium-high heat. Add the frozen Daring Pieces in one even layer. Sear for 5 to 6 minutes on each side, then remove from skillet and reserve.
Prepare rice noodles by letting them soak in hot water for two minutes less than the directions call for. Drain and rinse under cold water and toss with a tsp or two of sesame oil. Set aside.
To make the pad thai sauce, use a whisk to combine the soy sauce, brown sugar, lime juice, tamarind paste, vegan fish sauce (if using) and lime zest in a medium bowl.
Set skillet over high heat. When hot, add 1 tsp canola oil along with the crumbled tofu. Stir-fry the tofu for 2 to 3 minutes, then add scallions, bell pepper, bean sprouts and carrots. Continue to stir-fry for 2 to 3 minutes more.
Add the drained noodles, reserved daring, garlic and 1 tsp sesame oil to the skillet. Gently toss to combine. Cook for 30 to 60 seconds or until the garlic is just fragrant. Turn heat to medium, then add the prepared pad thai sauce. Toss to combine and cook for 2 to 3 minutes more.
To serve, divide the hot pad thai among individual bowls. Top with all your faves, including extra bean sprouts and carrots, roasted peanuts or cashews, thinly sliced chilis, lime wedges, fresh cilantro and some chili oil.
