easy pad thai
ingredients
pad thai
10 ounces thin, wide rice noodles
3 tablespoons oil, divided
1 block tofu
1 cup fresh bean sprouts (substitute sunflower sprouts)
1/2 cup shredded carrots
4 cloves garlic, minced
3 eggs, whisked
3 green onions, sliced into 1-inch pieces
chopped peanuts as a topping
fresh lime wedges.
sauce
1/3 cup packed brown sugar
1/4 cup fish sauce
2 tablespoons tamarind paste
2 tablespoons soy sauce
2 tablespoons fresh lime juice
crushed red pepper flakes to taste
method
Make the sauce. Whisk all ingredients together in a medium bowl until completely combined.
Cook the noodles. Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly. Toss with one tablespoon oil to prevent the noodles from sticking together.
Cook the tofu. Slice 1 block of extra-firm tofu into ¼" slices. Sandwich the slices between paper towels, press and drain. Cut the tofu into bite-sized pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed. Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned. Set aside.
Cook the veggies. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled.
Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked tofu, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from heat.
Serve. Serve immediately, sprinkled with lots of crushed peanuts, and a good squeeze of fresh lime juice. Enjoy!
