Description
A delicious and flavorful Pad Thai recipe that combines rice noodles, tofu, and fresh vegetables, perfect for a quick meal.
Ingredients
Scale
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1/2 cup firm tofu, diced
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 2 teaspoons sugar
- 1 lime, cut into wedges
- Cilantro for garnish (optional)
Instructions
- Soak the rice noodles in hot water for about 30 minutes, or until they are soft. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced tofu and cook until golden brown, about 5 minutes.
- Push the tofu to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the tofu.
- Add the soaked rice noodles to the skillet, along with the fish sauce, soy sauce, tamarind paste, and sugar. Toss everything together until the noodles are well coated and heated through, about 3-4 minutes.
- Stir in the bean sprouts and green onions, cooking for an additional 1-2 minutes until the sprouts are slightly wilted.
- Remove from heat and serve immediately, garnished with crushed peanuts, lime wedges, and cilantro if desired.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
- Add shrimp, chicken, or your choice of protein for a heartier meal. Adjust cooking times accordingly to ensure proteins are fully cooked.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg