Chaiya-Style Vegetarian Pad Thai

Name: Chaiya-Style Vegetarian Pad Thai
Ingredients: 1 cup thin rice noodles (about 100 grams); 1 block firm tofu; 6 dried large chili peppers; 4 dried bird's eye chili peppers; 2 tablespoons coconut sugar (about 25 grams); 1 tablespoon tamarind paste (about 15 grams); 2 cups coconut milk (about 480 ml); 1 cup bean sprouts (about 100 grams); 3 teaspoons light soy sauce (about 15 ml)

Kruajae.Narampher @Kruajae

สระบุรี

Pad Thai is a classic Thai stir-fried noodle dish that became popular after World War II. Today, I'm sharing a special vegetarian version from Chaiya, Surat Thani province, known for its unique twist. Let's see what makes it special!

Kruajae.Narampher @Kruajae

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Ingredients

1 cupthin rice noodles (about 100 grams)
1 blockfirm tofu
6dried large chili peppers
4dried bird's eye chili peppers
2 tablespoonscoconut sugar (about 25 grams)
1 tablespoontamarind paste (about 15 grams)
2 cupscoconut milk (about 480 ml)
1 cupbean sprouts (about 100 grams)
3 teaspoonslight soy sauce (about 15 ml)

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Steps

1

Fry the tofu over medium heat, turning until golden on both sides. Let it cool, then cut into bite-sized pieces and set aside.
2

Cut the dried chilies into pieces and soak them in water until softened to make them easier to pound.
3

Squeeze out the water and pound the chilies in a mortar and pestle until finely ground.
4

Heat a pan over low heat and add the coconut milk. Simmer until the oil separates, then add the chili paste and stir to combine.
5

Season with tamarind paste, coconut sugar, and light soy sauce. Stir continuously.
6

Add the noodles and half of the tofu. Stir-fry until the sauce is absorbed, then add the bean sprouts.
7

Cook just until the bean sprouts are slightly wilted. Transfer to a plate and garnish with cilantro and the remaining tofu. Serve.