I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Provided by HomeChef
Categories World Cuisine Recipes Asian
Time 13h25m
Yield 2
Number Of Ingredients 16
Steps:
- Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
- Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
- Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
- Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
- Remove tofu from marinade and cut into 1/4-inch wide strips.
- Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
- Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
- Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.
Nutrition Facts : Calories 710.6 calories, Carbohydrate 91.6 g, Cholesterol 248.4 mg, Fat 23.6 g, Fiber 5.1 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 12311.2 mg, Sugar 25.5 g
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