Bok choy - 2 heads, chopped
Bean sprouts – 1 cup,trimmed
Garlic – 1 tsp, chopped
Rice Sticks – 5 oz
Sesame oil - 2 -3 Tbsp
Shallots - 3 Tbsp, chopped
Spring Onions - 1/4 cup, chopped
Soy sauce - 2 tsp
Tofu (soft/ firm / extra firm) – ½ cup, 1/2” cubes
Pad Thai sauce:
Brown sugar- 1 tbsp
Red Chili powder – 1 tsp
Sriracha sauce - 1 tsp
Tamarind juice – 1 ¼ tsp, concentrated
Vinegar - 1/4 tsp
Salt – a pinch
Peanuts – * 2-3 Tbsp, crushed dry-roasted
Lime wedges – 2
I have submitted this picture to click event by Jugalbandi.
Heat oil in a medium skillet in medium heat; add garlic and all other sauce ingredients one by one. Add some water and bring it to boil. Try the taste and add the ingredients as per your need. Let it boil for 4-5 minutes.
Soak the Rice sticks in warm water until soften but don’t let it soak until it becomes soft enough to eat. (Then it will be mushy when you cook). Drain and rinse with cold water and keep aside.
In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the Bok Choy and stir well for 1-2 minutes or until Bok Choy is cooked. Add the soft tofu and stir constantly for a minute so it looks like scrambled eggs (if it is firm /extra firm tofu pan fry and add it at the end, also you can add fried shrimp if you like).
Heat the remaining oil in a pan over medium heat. Add garlic and shallots, sauté until shallots become translucent. Add the Rice sticks and cook until it becomes soft, if it sticks in the pan add a tsp of oil and cook. Stir swiftly and continuously.
Add the tofu mixture and sauce. Check for taste, add the green onions,soy sauce and bean sprouts toss well until it becomes wilt .Remove from the heat and garnish with crushed peanuts, lime and cilantro.