Photograph of the finished Pad tua ngok

Thailand · Giá đỗ xào đậu phụ Pad tua ngok

Pad tua ngok

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bean sprouts Bean sprouts 2.6 lb
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oyster sauce Oyster sauce ¼ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil ⅔ cup
  • Photograph of White pepper White pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rinse the bean sprouts and let them drain completely for 20 minutes. If there is still water left in the sprouts, lower the heat of the pan and the sprouts will release their water.
  2. 2 Fry the diced tofu for 5 minutes until golden brown on one side, then remove from the pan.
  3. 3 Heat the pan until it smokes, then sauté the garlic and chili peppers for 20 seconds.
  4. 4 Add the bean sprouts and stir over the highest heat for exactly 60 seconds.
  5. 5 Sixty seconds is the absolute limit; that's too cheap and the pan is overflowing with water.
  6. 6 Season with soy sauce and oyster sauce, then add the tofu, garnish with chopped scallions, and turn off the heat.
Start cooking