Using the previous tips for making rice noodles, the Pad Thai sauce, and prepping all the portions of the Pad Thai, we can make the full dish.
- 7 oz prepared Banh Pho rice noodles
- 1 batch Pad Thai sauce
- 3 tbsp + 1 tsp peanut oil
- 5 oz diced firm or extra firm tofu
- 5 cloves garlic
- 1/2 medium yellow onion
- 1 tbsp chili flakes
- 3 eggs
- 3 oz crushed peanuts (separated into 2 oz and 1 oz parts)
- 1 bunch green onions, chopped into small segments for the base and with leaves cut in half
- 5 oz bean sprouts (separated in to 2 equal parts)
- Lime juice
- Add 3 tbsp of the peanut oil to a wok or large pan. Heat on high until almost smoking.
- Add the tofu and fry for about 2 minutes or until golden brown. Make sure to stir frequently so it fries evenly. Adjust the heat if necessary now as it will affect your timings later if they are off.
- Add the garlic and fry for about 15 seconds – it should just start browning.
- Add the onion and cook for about 15 seconds – it should turn translucent.
- Add the chili flakes and stir quickly for about 10 seconds.
- Add the rice noodles and stir while frying 1-2 minutes, or until texture has slightly softened.
- Move everything to a side of the wok/pan and add the remaining teaspoon of peanut oil to the empty space. Add the eggs there and fry in the oil until the eggs set.
- Scramble the eggs and cut into small pieces and fold in to noodle mix.
- Add the sauce and stir, continuing to cook until the noodles are fully cooked.
- Add the small green onion segments, 2 oz of peanuts, and half the bean sprouts. Cook about a minute or until vegetables just start to wilt, then turn off the heat.
- Add the remaining peanuts, bean sprouts, and green onion leaves. Quickly stir for about 30 seconds.
- Add lime juice to taste and serve, letting people add lime, sugar, fish sauce, or chili flakes to their dish as necessary.