Pad Thai Jay

Nutrition · per serving

Steps

1. 1

   Bring a kettle of water to the boil. Place the dried flat rice noodles in a heatproof bowl, cover with hot water, and soak for 8-10 minutes until flexible but still slightly firm in the center; they should bend easily without turning mushy. Drain well and toss lightly so they do not clump.

   140 g dried flat rice noodles
2. 2

   While the noodles soak, whisk together the tamarind paste, light soy sauce, palm sugar or light brown sugar, lime juice, water, and chili flakes until the sugar dissolves. This sauce should taste boldly sweet-tart-salty because it will mellow once tossed with the noodles.

   45 g tamarind paste2 tbsp light soy sauce30 g palm sugar or light brown sugar1 tbsp lime juice3 tbsp water1 tsp chili flakes
3. 3

   Heat a wok or large frying pan over medium-high heat until very hot. Add 1 tbsp of the neutral oil, then add the firm tofu in a single layer. Fry for 4-5 minutes, turning occasionally, until lightly golden on several sides. Remove to a plate so it stays intact.

   2 tbsp neutral oil180 g firm tofu, pressed and cut into 1.5 cm cubes
4. 4

   Return the wok to high heat and add the remaining 1 tbsp neutral oil. Add the garlic and banana shallot; stir-fry for 20-30 seconds until fragrant but not browned. Browning the garlic too much will make the finished noodles bitter.

   2 tbsp neutral oil3 cloves garlic, finely chopped1 medium banana shallot, finely sliced
5. 5

   Add the drained noodles and pour in the Pad Thai sauce. Toss and stir-fry for 1-2 minutes, lifting and turning constantly so the noodles absorb the sauce evenly. If the noodles seem too tight or dry, splash in 1-2 tbsp water from the kettle; they are ready when glossy and just tender.

   140 g dried flat rice noodles45 g tamarind paste2 tbsp light soy sauce30 g palm sugar or light brown sugar1 tbsp lime juice3 tbsp water1 tsp chili flakes
6. 6

   Add the fried tofu, spring onions, most of the bean sprouts, and the garlic chives. Stir-fry for 30-60 seconds until the vegetables are just wilted but still fresh and crisp. Reserve a small handful of bean sprouts for serving if you like extra crunch.

   180 g firm tofu, pressed and cut into 1.5 cm cubes3 spring onions, cut into 4 cm lengths180 g bean sprouts40 g garlic chives, cut into 4 cm lengths
7. 7

   Transfer immediately to warm plates. Top with the roasted peanuts and the remaining bean sprouts, and serve with lime wedges and extra chili flakes on the side. Squeeze lime over at the table for the brightest finish.

   30 g roasted peanuts, roughly crushed180 g bean sprouts1 lime, cut into wedgesto serve extra chili flakes

Origin & History

Pad Thai became widely popular in Thailand during the 20th century, when stir-fried rice noodles were promoted as part of a national culinary identity. Jay versions adapt the dish for vegan or Buddhist vegetarian cooking, omitting fish sauce and eggs while preserving the signature balance of tamarind, sweetness, heat, and crunch.