Tofu Pad Thai

1
DEB1216 0

"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!"

Ingredients

40 m servings 527 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1791 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  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. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.
  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.
  6. Stir tofu and paprika mixture into green onion mixture; toss to combine.
  7. Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
  8. Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
  9. Garnish with crushed peanuts.
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Reviews

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Sorry to say that I did not like this at all. In retrospect, I would omit the soy sauce, use less fish sauce, more tamarind, no paprika, pepper flakes instead of the cayenne pepper, and balance ...