1 bunch green onions, green and whites separated; whites chopped and greens thinly sliced on the diagonal
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 ½ cups bean sprouts
200 gr soft tofu
2 Tbsp cilantro, chopped
2 Tbsp peanuts, chopped
Hot sauce to taste
lime wedges, for serving
Pad Thai Sauce
1/4 cup wet tamarind
1 cup boiling water
1 cube mushroom bouillon
1/4 cup + 1 Tbsp low sodium soy sauce
1/4 cup brown sugar
2 Tbsp white sugar
1 Tbsp peanut butter
Preparing the sauce:
Soak the tamarind and mushroom bouillon in the boiling water for at least 15 minutes, mashing and whisking periodically. Strain through cheesecloth or force through a fine sieve, squeezing out as much liquid as possible. Discard the stems and seeds.
Add soy sauce, sugars, and peanut butter to the tamarind mixture. Whisk until sugars are dissolved and set aside.
Making the Pad Thai:
Place a wok or large skillet over medium-high heat and spray with non-stick spray. Add shallots, the white parts of the green onions, and red pepper. Stir fry until shallots are tender, about 2-3 minutes.
Add garlic, ginger, and bean sprouts and saute another minute. Add a small amount of sauce.
Add the tofu and noodles, stir to combine breaking tofu into small pieces that resemble egg.
Add remaining sauce and green onions and stir to combine.
Garnish with cilantro and peanuts. Serve with hot sauce and lime wedges.