Fox Recipe Box: Pad Thai

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CLEVELAND, Ohio -- Eric Wells is a personal chef and the owner of Sky Laraes Culinary Services. He is one of the keynote presenters for a Cleveland Clinic 'Celebrate Sisterhood' event where he will be offering quick cooking tips for woman on the go. His Pad Thai recipe is one of the recipes he says is perfect for busy women. Click here to learn more about Eric Wells personal chef and catering services.

Pad Thai

12 ounces dried flat noodles, ¼ inch wide (sometimes called Pad Thai)
4 large shallots, sliced thin
1 package firm tofu, rinsed, pat dried and cut into 1 inch cubes
1 ½ cups vegetable oil
6 large eggs
1 bunch scallions cut into 2 inch pieces lengthwise
4 garlic cloves, finely chopped
2 cups bean sprouts
1 cup tamarind sauce
½ cup roasted peanuts, chopped

Accompaniments: lime wedges, cilantro sprigs, Sriracha

Soak noodles in a large bowl of warm water for about 15-20 minutes, or until softened. Drain well in a colander and cover with a dampened paper towel.

Heat oil in the wok over medium heat until hot, then reduce the heat to medium low and add ½ half of the shallots, stirring frequently until golden brown, about 8 minutes. Carefully remove the shallots and spread them out over paper towels. Reserve the shallot oil in a heat-proof bowl. Wipe the wok clean and reheat the shallot oil in wok over medium high heat.

Fry the tofu in the wok in one layer, gently turning occasionally until golden, about 5 minutes. Transfer tofu to paper towels. Pour the oil back into a heat proof bowl and reserve.

Lightly beat the eggs. Heat about two tablespoons of the reserved oil over high heat. Add the eggs and gently stir with a spatula until the eggs are cooked through. Transfer the cooked eggs to a plate.

Heat wok over medium high heat and add the remaining reserved oil. Stir fry scallions, garlic and remaining uncooked shallots until softened, about 1 minute. Add noodles and stir fry for about 3 minutes. Add tofu, bean sprouts and ½ of the tamarind sauce. Stir to coat the noodles evenly. Toss in eggs.

Transfer the Pad Thai to a large serving platter. Garnish with fried shallots, peanuts, lime wedges and cilantro sprigs. Finish by topping the dish with remaining tamarind sauce and Sriracha.

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