Pad Thai with Tofu
Prepare Pad Thai with tofu using rice noodles, tofu, and a tangy sauce, garnished with peanuts and lime.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice Noodles (dried) | 400 | Grams |
| Tofu (firm, cut into cubes) | 500 | Grams |
| Peanut Oil (for frying) | 3 | Tbsp |
| Eggs (beaten) | 3 | Count |
| Garlic (minced) | 3 | Clove |
| Bean Sprouts (fresh) | 200 | Grams |
| Green Onions (sliced) | 4 | Count |
| Roasted Peanuts (crushed) | 100 | Grams |
| Lime (cut into wedges) | 1 | Count |
| Fish Sauce | 4 | Tbsp |
| Tamarind Paste | 3 | Tbsp |
| Sugar | 3 | Tbsp |
| Red Chili Flakes (optional) | 1 | Tsp |
Instructions
- Soak the rice noodles in warm water for 30 minutes until soft, then drain.
- In a small bowl, mix fish sauce, tamarind paste, sugar, and chili flakes to make the sauce.
- Heat 1 tablespoon of peanut oil in a wok over medium heat. Add tofu cubes and fry until golden brown. Remove and set aside.
- Add remaining peanut oil to the wok. Add minced garlic and stir-fry for 30 seconds.
- Push garlic to the side of the wok and pour in beaten eggs. Scramble until just set.
- Add drained noodles, sauce mixture, and fried tofu to the wok. Stir-fry for 5 minutes until well combined.
- Add bean sprouts and green onions. Stir-fry for another 2 minutes.
- Serve hot, garnished with crushed peanuts and lime wedges.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
WokTamarind Paste