Tofu Pad Thai recipe
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Ingredients
- hot water to cover 1 (12 ounce) package dried rice noodles ¼ cup rice vinegar ¼ cup fish sauce ½ lime, juiced 2 tablespoons soy sauce 2 teaspoons white sugar ⅛ teaspoon tamarind paste 1 tablespoon paprika 1 teaspoon ground cayenne pepper 1 tablespoon vegetable oil 2 eggs, beaten 1 tablespoon vegetable oil 1 bunch green onions, chopped 3 cloves garlic, minced 1 (8 ounce) container tofu, drained and cubed 1 cup bean sprouts ½ cup coarsely chopped dry roasted peanuts
Nutrition Info
- 527.1 caloriescarbohydrate: 68.7 gcholesterol: 93 mgfat: 21.9 gfiber: 6.6 gprotein: 17.2 gsaturatedFat: 3.6 gservingSize: -sodium: 1790.9 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Tofu Pad Thai
Directions
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Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes, drain.
Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
Mix paprika and cayenne pepper in a small bowl.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.
Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.
Stir tofu and paprika mixture into green onion mixture, toss to combine.
Toss noodles with tofu mixture until mixed, pour vinegar mixture over noodles and toss to coat.
Fold eggs and bean sprouts into noodles, cook and stir until sauce is absorbed, about 5 minutes.
Garnish with crushed peanuts.