Pad Thai, the national dish of Thailand, is a top favorite worldwide. If you haven’t yet pad Thai, it’s a stir fried rice noodle dish with egg, pickled radishes, tofu, dried shrimp, fish sauce, coconut sugar and tamarind that is commonly served with ground peanuts, fresh bean sprouts and Asian chives. You can learn more about history of pad Thai and other popular Thai stir fry noodles dishes from a recent New York Times article that featured Watcharee: https://www.nytimes.com/2022/03/17/dining/pad-thai-cooking-tips.html. While pad Thai is traditionally a rice noodle dish, chefs worldwide are coming up with modern variations that call for pasta, Japanese soba noodles or even zoodles. For those who love to try something new with pad Thai flavor, crispy wontons with tofu, drizzled with pad Thai sauce will bring an Asian fusion delight to your table!
Crispy Wontons & Tofu with Pad Thai Sauce
1 cup WATCHAREE’S Pad Thai Sauce
1 package square wonton skins
2 cups of oil (to fry wonton skins) and 2 tbs. oil (to cook eggs)
1 cup fried soybean curd, cut into small cubes
4 tbs. preserved sweet radishes
1 cup chives, sliced to 1 inch in length
2 cups bean sprouts, pea shoots or sunflower shoots, rinsed
1/2 cup ground unsalted roasted peanuts
1 lime, cut to wedges
1 tsp. dried red chili (optional)
Cut each wonton in half to form two triangle shapes. Fry until crispy and set aside.
In a medium bowl, beat eggs until no egg whites remain. Heat the oil in a non-stick skillet over medium heat. Pour in eggs, tilt pan to spread the eggs evenly and cook on both sides. Set aside to cool down. Then cut into small square pieces. Alternatively, scramble the eggs.
Mix crispy wontons, eggs and tofu, chives, radishes, and 2 cups of bean sprouts.
Add WATCHAREE’S Pad Thai Sauce and mix well. Serve immediately to prevent crispy wonton skins from becoming soggy.
Substitute bean sprouts with pea shoots or sunflower shoots if you like
Add ground peanuts and lime wedges before serving. Add red chili, if you like, and enjoy!