I’ve separated the recipe into three parts for clarity, but don’t let that make you think it’s complicated. It really goes together easily.
If you don’t want to make the seaweed fish sauce, you can replace it with 1/3 cup soy sauce plus enough water to make 1/2 cup
seaweed fish sauce
1-1/2 sheets toasted nori or 2 tablespoons hijiki (about 4.5 g)
1/4 cup boiling water
1/3 cup soy sauceIf using nori, roll the sheets up as tight as you can and cut into slivers. Steep the nori or hijiki in boiling water for 10-15 minutes (you can steep for longer if you need to). Strain seaweed over a bowl, pressing out as much water as you can. Discard seaweed. Add soy sauce to the seaweed “tea.”
Makes 1/2 cup.
pad thai sauce
1/2 cup seaweed fish sauce
2 tablespoons rice vinegar
juice of 1 lime (about 2 tablespoons)
1/4 cup sugar
1 teaspoon paprika
Stir all ingredients together.
Makes about 1 cup.
6-1/2 ounces thin rice noodles (1/2 a package)
1 pound tofu
3 cloves garlic, minced
3 tablespoons canola oil
6 ounces bean sprouts
1/3 cup peanuts
Steep the seaweed for the fish sauce.
In a medium bowl, cover the rice noodles in hot tap water to soften. Set aside for 20 minutes (more soaking time is fine).
Preheat oven to 350 F. Slice tofu into 1/2-inch thick slabs and then into triangles. Place on an oiled baking sheet and bake for 15 minutes.
Prepare pad thai sauce.
Remove tofu from oven and turn heat up to 400 F. Brush tofu with pad thai sauce, then turn over the pieces and brush the other side. Bake for 10-20 minutes until tofu reaches desired firmness.
Heat the canola oil in a skillet. Sauté the garlic for a minute and then add the drained noodles. Toss the noodles to coat in oil, and add the pad thai sauce. Bring to a boil, reduce heat, and simmer until sauce is absorbed, about 5 minutes, tossing noodles frequently to prevent sticking. Place noodles on serving platter and add bean sprouts to skillet. Stir fry for 2-3 minutes until hot.
Place bean sprouts on one side of the noodles and tofu triangles on the other. Top with peanuts.