Thai
Gluten freePad thai jay
Tofu stir-fried rice noodles
Pad thai jay (ผัดไทยเจ): tofu pad thai with tamarind, egg and peanuts
Pad thai became Thailand's national noodle dish in the 1940s and is still fried to order every evening at night markets from Bangkok's Khao San Road to Chiang Mai's Sunday Walking Street. This vegetarian version swaps shrimp and fish sauce for firm tofu, pickled radish and light soy, keeping the sweet-sour tamarind glaze, the egg scrambled into the noodles, crunchy bean sprouts and roasted peanuts. It contains egg, peanuts and soya. The common mistake is overcrowding the wok: fry no more than two portions at a time or the noodles steam and clump. Chef's tip: soak the rice noodles only until bendy but still firm in the middle; they finish softening in the pan and stay springy.
- Prep
- 25 min
- Cook
- 12 min
- Difficulty
- Medium
- Serves
- 2
- Per serving
- 640 kcal
Ingredients
For the sauce
- 3 tbsp tamarind pasteseedless concentrate
- 2 tbsp palm sugargrated
- ½ tsp dried chilli flakes
For the noodles
- 5 ½ oz flat rice noodles3–5 mm wide
- 5 ½ oz firm tofupressed and cut into 1 cm cubes
- 3 tbsp vegetable oil
- 2 shallotsthinly sliced
- 2 garlic clovesfinely chopped
- 1 tbsp sweet pickled radish (optional)finely chopped
- 2 eggs
- 3 ½ oz bean sprouts
- 1 handful garlic chivescut into 4 cm lengths
To serve
- 3 tbsp roasted peanutscrushed
- 1 limecut into wedges
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Method
0/8 doneStep 1: Soak 5 ½ oz flat rice noodles in warm water for 15–20 minutes, until bendy but still firm in the centre. Drain well.
20 minStep 2: Simmer 3 tbsp tamarind paste, 2 tbsp palm sugar, 2 tbsp tamari (gluten-free soy sauce) and ½ tsp dried chilli flakes in a small pan for 2 minutes, until glossy and the sugar has melted. Taste for a balance of sour, sweet and salty.
2 minStep 3: Heat 1 ½ tbsp vegetable oil in a wok over a high heat and fry 5 ½ oz firm tofu for 4 minutes, turning, until golden on all sides. Lift out.
4 minStep 4: Add the rest of 3 tbsp vegetable oil, then 2 shallots, 2 garlic cloves and 1 tbsp sweet pickled radish, and stir-fry for 30 seconds until fragrant.
1 minStep 5: Add the noodles and the sauce and toss for 2 minutes, until the noodles soak up the sauce and turn soft and glossy. Add a splash of water if they stick.
2 minStep 6: Push the noodles to one side, crack in 2 eggs and scramble until almost set, about 1 minute, then fold through the noodles.
1 minStep 7: Return the tofu, add 1 ¾ oz bean sprouts and 1 handful garlic chives, and toss for 30 seconds so they stay crisp.
1 minStep 8: Serve at once with the remaining 3 ½ oz bean sprouts, 3 tbsp roasted peanuts and 1 lime on the side.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 24 g
- Carbs
- 82 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pad thai jay take?
- About 37 minutes in total: 25 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of palm sugar?
- Caster sugar, same amount.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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