Description
Tofu Pad Thai is a delightful twist on the classic Thai dish, featuring chewy rice noodles, crispy vegetables, and savory tofu in a tangy sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 3 tablespoons vegetable oil
- 1 block firm tofu, cubed
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 cup chopped green onions
- 3 tablespoons soy sauce
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- Crushed peanuts for garnish
- Lime wedges for serving
Instructions
- Soak the rice noodles in warm water for about 30 minutes until they soften. Drain them afterward.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and sauté until golden brown.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Pour the beaten eggs directly into the pan and scramble until just set, then mix with the tofu.
- Add the softened noodles, bean sprouts, and chopped green onions into the pan and combine.
- In a separate bowl, combine soy sauce, tamarind paste, brown sugar, and lime juice. Pour over the noodle mixture.
- Toss everything together and heat for another 2-3 minutes.
- Garnish with crushed peanuts and lime wedges before serving.
Notes
Choose firm tofu for best texture. Soak noodles properly to avoid chewiness or mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg