Tofu Pad Thai

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• 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.