You'll love this easy Pad Thai recipe that comes together in about 30 minutes. Forget takeout and make this delicious recipe at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 8 ounces dried wide flat rice noodles
- 4 tablespoon fresh lime juice
- 3 tablespoons fish sauce or Soy sauce
- 1 tablespoon chili sauce Sriracha
- 1 tablespoon packed dark-brown sugar
- 1/2 teaspoon + 4 teaspoons vegetable oil
- 2 large eggs
- 8 ounces firm tofu
- 2 garlic cloves crushed
- 4 scallions chopped with white and green parts separated
- 2 tablespoons roasted unsalted peanuts chopped
- 1/4 cup fresh cilantro leaves
- Salt to taste
Cook noodles according to package instructions; drain.
Drain the tofu, pat it dry and cut into small pieces (see pic)
In a small bowl, whisk together lime juice, fish sauce, chili sauce, and brown sugar. Set aside
Add 1/2 teaspoon oil to a non-stick pan on medium heat. Add eggs and salt to the pan and immediately start to scramble them into tiny pieces. Transfer the eggs to a bowl.
Add 4 teaspoons oil to the same pan and heat. Add tofu and cook till they turn golden brown on one side.
Flip them on the other side and cook till they are golden brown on both sides (approximately will take 5 minutes each side).
Transfer the tofu to a plate covered with a napkin to absorb any excess oil.
Add garlic and scallion whites to the pan and cook till they soften in 3-4 minutes.
Add lime-juice mixture, salt and mix well.
Add the noodles and blend them in coating the noodles with the mixture.
Gently mix in eggs and tofu. Take off heat.
Top with peanuts, cilantro, and scallion greens and serve with lime wedges.
Calories: 363kcal | Carbohydrates: 57g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1251mg | Potassium: 199mg | Fiber: 2g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 2mg