All hail my Hot Husband -- For he has made Pad Thai!!!!!!!!!!
We got the original recipe here, but Demetri altered it and it turned out AMAZING. As good as a restaurant! Also, I know this recipe looks long (10 steps! Gasp!) but it's not as hard as it looks.
1 box regular (or GF) pasta - linguini-width (or fried Pad Thai rice noodles)
2 eggs (or 1/2 cup soft tofu)
4 cloves garlic, minced
1/4 cup red onion, finely chopped
3/4 cup cabbage, roughly chopped (optional)
additional veggies of your choice (we* used sugar peas and baby corn)
2 cups bean sprouts
2 green onions, sliced
1/3 cup fresh coriander/cilantro (we used cilantro)
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
1/4 cup hot water
3 1/2 Tbsp. soy sauce
1/2 to 2 tsp. chili sauce (to taste), (we used 1/2 tsp)
3 Tbsp. brown sugar
1 Tbsp. peanut butter
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. vegetable or faux chicken stock
1. Bring a pot of water to and cook noodles 2 minutes less than package direction (noodles will finish cooking in frying pan)
2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
3. Place large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and red onion. Stir-fry 1 minute to release the fragrance.
4. Add the cabbage and the stock. Stir-fry 2 minutes.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Add additional veggies if using.
7. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles (and tofu, if using) and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion.
8. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
9. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro.
* and by 'we' I mean Demetri