Tofu Pad Thai

A wonderful, lightly stir-fried pad Thai. After many revisions, this is what I finally came up with! Can be made will chicken, pork, beef, or shrimp. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 527 Calories

Ingredients

• 2 teaspoons white sugar
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 bunch green onions, chopped
• 1 teaspoon ground cayenne pepper
• 1 tablespoon paprika
• 1 (12 ounce) package dried rice noodles
• ¼ cup rice vinegar
• ¼ cup fish sauce
• ½ lime, juiced
• 1 cup bean sprouts
• ½ cup coarsely chopped dry roasted peanuts
• hot water to cover
• ⅛ teaspoon tamarind paste
• 1 (8 ounce) container tofu, drained and cubed

Recipe Instructions

Step 1

Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.

Step 2

Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.

Step 3

Mix paprika and cayenne pepper in a small bowl.

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

Garnish with crushed peanuts.