Noodle Passport | Pad Thai

By December 1, 2020May 3rd, 2024Recipes

This week chef Sarah is making Pad Thai! This dish is filled with many different flavorful ingredients like ginger and garlic. We are using noodles made of rice for this recipe. This dish includes tofu as a vegetarian source of protein, but it can be left out if desired. The sauce is savory, tangy, acidic, and full of flavor. To make the tofu as flavorful as possible, sauté it in garlic and ginger. Don’t forget to add cilantro and green onions at the end for a fresh burst of flavor. 

Pad Thai
Serves 8


1 pound rice noodles
1 block firm tofu, cut into cubes
2 Tablespoons tamarind paste
3 Tablespoons soy sauce
3 Tablespoons brown sugar
1 lime, juiced
4 cups broccoli florets
2 carrots, julienned
4 scallions, thinly sliced
1 Tablespoon minced garlic
1 Tablespoon minced ginger
¼ cup canola oil
4 eggs, lightly beaten
2 cups bean sprouts
½ cup cilantro
lime wedges, for serving



  1. Prepare the noodles according to package directions, making sure not to overcook them. Lightly steam the broccoli and carrot; set aside.
  2. Meanwhile, in a small bowl, whisk together the tamarind paste,  soy sauce, brown sugar, lime juice and 1/4 cup water; set aside.
  3. Drain the noodles. Set a wok or large sauté pan over medium high heat for 1 minute, then add the oil,  garlic, and ginger, sauté for 30 seconds. Add the tofu and sauté 2 to 3 minutes. Transfer the tofu to a plate, leaving the oil in the pan.
  4. Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the pan and cook the eggs in the remaining space.
  5. Add the tofu, broccoli, carrot, scallions, and bean sprouts. Toss to mix. Divide among 4 plates and garnish with the cilantro and lime wedges.