Pad Thai Recipe
Stir-fried small rice-noodle with tofu, egg, bean sprout, crushed peanut and onion.
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Ingredients
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Noodles
Protein
Vegetables
Sauce
Toppings
Oils
Method
Preparation
- 1
Soak the Rice Noodles
In a large bowl, soak the rice noodles in warm water for about 30 minutes until they are soft. Drain and set aside.
- 2
Prepare the Tofu
While the noodles are soaking, press the tofu to remove excess moisture. Cut the tofu into small cubes.
- 3
Chop the Vegetables
Chop the onion and slice the green onions. Set aside along with the bean sprouts.
Cooking
- 4
Cook the Tofu
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside.
- 5
Scramble the Eggs
In the same skillet, add the remaining tablespoon of oil. Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside with the tofu.
- 6
Stir-Fry the Vegetables
Add the chopped onion to the skillet and sauté for 2-3 minutes until translucent. Then add the bean sprouts and green onions, cooking for an additional 2 minutes.
- 7
Combine Ingredients
Add the soaked rice noodles to the skillet along with the cooked tofu and scrambled eggs. Pour in the soy sauce, tamarind paste, brown sugar, and chili powder. Toss everything together over medium heat for about 3-5 minutes until well combined and heated through.
Serving
- 8
Plate and Garnish
Serve the Pad Thai hot, topped with crushed peanuts and lime wedges on the side for squeezing over the dish. Enjoy!
