Part 7/9:
The sauce is a blend of soy sauce, lime juice, tamarind paste, sugar, rice vinegar, and sriracha. The balancing act of sweet, sour, salty, and spicy flavors captures the essence of authentic Pad Thai.
Tofu is pan-fried until crispy, with tips on removing excess water using kitchen paper to achieve maximum crunchiness. Rice noodles are soaked in warm water and then combined with stir-fried vegetables, tofu, and the sauce in a hot wok or pan.
Gaz emphasizes the importance of cooking vegetables quickly to retain crunch and flavor. The noodles are added last and cooked for a couple of minutes, allowing the dish to develop a harmonious texture and taste. Garnishes include bean sprouts, lime wedges, and roasted peanuts for added crunch.