Tofu Pad Thai Recipe

Tofu Pad Thai Recipe

  • hot water to cover
  • 1 (12 ounce) package dried rice noodles
  • 1/4 cup rice vinegar
  • 1/4 cup fish sauce
  • 1/2 lime, juiced
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1/8 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
  • 1/2 cup coarsely chopped dry roasted peanuts
  1. Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
  2. Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
  3. Mix paprika and cayenne pepper in a small bowl.
  4. 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.
  5. 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.
  6. Stir tofu and paprika mixture into green onion mixture; toss to combine.
  7. Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
  8. Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
  9. Garnish with crushed peanuts.
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