Authentic Tofu Pad Thaï

Two months ago, I was lucky enough to go to Thaïland. This trip was long overdue. I had spent years dreaming about those flavours, that I could picture in my head although they were impossible to find in France. Which was precisely why I wanted to go so bad. What is it about Thailand and Vietnam that makes it so hard to come across authentic dishes outside the countries themselves ? As much as I was dreaming about Thaïland's spicy food, I couldn't care less about Pad Thaï. To me, this dish was quite bland and uninteresting. Actually, I only had one towards the end of the trip, and it was a veggie one. I love to be mistaken that bad. This was a food epiphany ; how can a beige, humble vegetarian noodle dish taste so complex and delicious ? There was some real tang here, with sour tamarind paste, pickled radishes and lime ; but it was not attacking your palate at all, as it was perfectly balanced with sugar and brightened up with lots of freshness from the chives and bean sprouts. As a textures' fan, I absolutely love the combination of chewy rice noodles, tender, creamy tofu and eggs, and crunch from the veggies and peanuts. The authentic recipe calls for small amounts of dried shrimps and fish sauce, but you can make the dish fully vegan by replacing them respectively with dried shiitakes (double the amount) and soy sauce. Don't hesitate to take a chance on this dish, as I know you'd be just as surprised as I was by how this version puts other unauthentic ones to shame.

Authentic Tofu Pad Thaï - Recipe

Ingredients - Where to find them

Some ingredients here might be tricky to find. I'd advise you to go to a well-stocked, quite large Asian store, which will likely sell dried shrimps and sweet & salty pickled radishes. If you cannot find them, I'll later post a less authentic, but truly satisfying, too, Pad Thai version, with ingredients that are simpler to source.

Ingredients - Advice & key points

• I recommend you get all your ingredients ready and nearby before your start cooking, since the wok part goes quite fast.
• You could add or remove some veggies if you'd like. I've had Pad Thai versions with shredded carrots, for example. Also, if you cannot find chives, you may replace them with scallions.
• Feel free to add any protein you like. Surprisingly, I don't find it to be really interesting in Pad Thaï, but a popular Pad Thaï in Thailand was Chicken Pad Thai.
• For any other ingredient, especially the seasoning sauce, I would recommend against changing the recipe, which can easily lose its precious balance.

All set ? Let's heat that wok up !