Kary Osmond: Pad thai for a picky palate
I love pad thai, but I'm very picky about it. It can't be super saucy or sickly sweet, and not too oily either. I prefer Pad Thai on the dryer side, rather than swimming in a sauce -- which is why I make it rather than order it.
This recipe is easy to make, but there is some prep work to be done before you can start cooking. I recommend soaking the noodles and tamarind first; while they soak, prep the other ingredients; then make your sauce, and then head to the stove, because once you start cooking it's super fast to pull together. This recipe on its own will feed two people, but if you're serving it with some delicious sides, it can easily serve four people.
Tofu Pad Thai
Serves 2 to 4
1/2 package rice noodles (about 225g), 3 to 5 mm thick
1 tablespoon tamarind pulp
2 tablespoons brown sugar
1-2 teaspoons sriracha or 1/2 teaspoon cayenne
2 tablespoons soy sauce