Tofu Pad Thai

Name: Tofu Pad Thai
Ingredients: 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

18 ingredients

12 steps

Ingredients

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

Directions

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.
5

Cook and stir eggs in the hot oil until lightly cooked.
6

Transfer eggs to a bowl.
7

Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat.
8

Cook and stir green onions and garlic together quickly, about 10 seconds.
9

Stir tofu and paprika mixture into green onion mixture; toss to combine.
10

Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
11

Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
12

Garnish with crushed peanuts.