Pad Thai

Pad Thai has always been one of our favorites, and this recipe is the BEST! It combines traditional rice noodles with tofu, eggs, bean sprouts, green onions, chopped peanuts, and cilantro. It's easy to make, ready in under 30 minutes, and tastes just like your favorite restaurant dish.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 410kcal

Author: Cathy Trochelman

Ingredients

12 oz. rice noodles
3 Tbsp. vegetable oil
12 oz. extra firm tofu
4 large eggs
2 c. bean sprouts
1 c. shredded carrots
4 green onions
3/4 c. coarsely chopped peanuts
1/2 c. chopped cilantro
1/2 c. brown sugar
1/4 c. fish sauce
1/4 c. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. lime juice
1 tsp. red pepper flakes

Instructions

Bring a large pot of water to a boil. Remove from heat and add rice noodles. Soak noodles, stirrring occasionally, 5-7 minutes (until pliable).
Prepare sauce by combining brown sugar, fish sauce, rice wine vinegar, soy sayce, and lime juice in a small mixing bowl. Whisk well; set aside.
Cut tofu into bite sized pieces.
Heat 2 Tbsp. vegetable oil over medium-high heat in a large skillet or wok. Saute tofu until browned on both sides, about 10 minutes. Remove from pan.
Heat remaining 1 Tbsp. oil; add eggs to skillet and scramble them into small pieces.
Add softened noodles, bean sprouts, shredded carrots, green onions, tofu, and 1/2 c. peanuts to the skillet.
Add sauce and heat through, stirring occasionally, until sauce is absorbed.
Garnish with additional chopped peanuts, cilantro, and red pepper flakes.

Nutrition