![Mushroom and Tofu Pad Thai](https://cdn.statically.io/img/www.foodandwine.com/thmb/ZleoH7rGp7yCZtPq2CfoX7VKeqY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Mushroom-and-Tofu-Pad-Thai-FT-RECIPE0522-83347060abac498e91d770d5f5fdb956.jpg)
Ingredients
Sauce
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¼ cup superfine sugar
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2 tablespoons fish sauce
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2 tablespoons oyster sauce
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2 tablespoons Tamarind Water (see Note)
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4 teaspoons fresh lime juice (from 1 lime)
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1 fresh long red chile (about 3/8 ounce), finely chopped (about 1 tablespoon)
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1 medium garlic clove, finely chopped (about 1 teaspoon)
Pad Thai
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5 ounces uncooked rice noodles (about 1/3 inch wide)
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5 tablespoons neutral cooking oil (such as canola oil), divided
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6 ounces mixed fresh mushrooms (such as king oyster, thinly sliced crosswise into 1/4-inch pieces; shiitake caps, sliced into 1/3-inch pieces; or oyster mushrooms, torn if large)
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¾ teaspoon fine sea salt, divided, plus more to taste
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6 (2 1/2- x 1 3/4- x 1/4-inch) firm tofu slices (from about 3 ounces tofu, drained and patted dry)
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2 tablespoons peanuts, chopped
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2 large eggs, beaten
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4 medium-size fresh Chinese chives or 1 scallion, cut crosswise into 1-inch pieces
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1 cup fresh bean sprouts, divided
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¼ cup loosely packed fresh cilantro leaves and stems
Directions
Make the sauce:
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Stir together superfine sugar, fish sauce, oyster sauce, tamarind water, lime juice, chile, and garlic in a small bowl. Set aside.
Make the pad thai:
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Soak noodles in boiling water according to package directions. Drain. Transfer to a medium bowl. Add 1 tablespoon oil, and toss to coat. Set aside.
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Heat 1 tablespoon oil in a large stainless steel skillet over high. Add mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until mushrooms are tender and golden brown, 3 to 5 minutes. Transfer to a small bowl; set aside. Wash and dry skillet.
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Return skillet to heat over medium-high, and add 2 tablespoons oil. Add tofu slices to hot oil in a single layer; sprinkle evenly with 1/8 teaspoon salt. Cook, undisturbed, until golden on bottom, 1 minute and 30 seconds to 2 minutes. Carefully flip using a thin metal spatula. Sprinkle evenly with remaining 1/8 teaspoon salt. Cook until golden brown on other side, 1 minute and 30 seconds to 2 minutes. Transfer to a plate lined with paper towels. Set aside. Wipe skillet clean.
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Return skillet to heat over medium-low, and add 1 1/2 teaspoons oil. Add peanuts, and sprinkle with salt to taste. Cook, stirring constantly, until peanuts are fragrant and toasted, 1 to 2 minutes. Transfer to a mortar, and coarsely grind using a pestle. (Alternatively, transfer to a cutting board, and finely chop.) Set peanuts aside, and wipe skillet clean.
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Return skillet to heat over high, and add remaining 1 1/2 teaspoons oil. Add eggs; cook, undisturbed, until bubbly and mostly set, about 15 seconds. Scramble eggs, and break into large pieces; push scrambled eggs to back edge of skillet. Add Chinese chives and 2/3 cup bean sprouts to center of skillet. Cook, stirring constantly, until softened, about 30 seconds. Add noodles and half of the sauce (about 1/4 cup). Cook, stirring constantly, until ingredients in skillet are well incorporated and noodles have separated into individual strands, about 30 seconds. Stir in cooked mushrooms, tofu, and remaining sauce (about 1/4 cup). Cook, stirring constantly, until well combined and noodles are shiny and well coated, about 20 seconds. Immediately divide noodle mixture between 2 bowls. Top evenly with ground peanuts, cilantro, and remaining 1/3 cup bean sprouts.
Note
Associated Recipe: Tamarind Water
Suggested Pairing
Crisp Côtes de Provence rosé: Château Miraval