Pad Thai with tofu
This aromatic vegetarian-friendly noodle dish combines golden pan-seared tofu, ribbon rice noodles, scrambled egg, and crisp beansprouts in a classic wok stir-fry. It is brought together with a signature tamarind and palm sugar sauce that hits the ultimate sweet, sour, salty, and spicy harmony. Garnish with chopped spring onions before serving hot.
Ingredients
- Vegetable oil60 ml
- Fish sauce30 ml
- Chilli sauce30 ml
- Egg2 ცალი
Instructions
6 steps- 1
Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside.
- 2
Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside.
- 3
Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm.
- 4
Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok.
- 5
Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through.
- 6
Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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