Tofu Egg Pad Thai. A delicious, savoury, sweet and sour stir-fried noodle dish that will keep you coming back for more! Made in less than 30 minutes. Perfect for dinner or lunch!
I love Pad Thai. Every single time I go out to a Thai restaurant, it is probably the main thing that I order with, of course, some crispy spring rolls.
And now I have finally mastered a recipe that I am proud to share here so you can make your own Pad Thai that tastes pretty authentic. And I hope you like it too!
For this recipe
You will need:
- flat thin rice vermicelli
- bean sprouts
- bell pepper
- lime juice
- fish sauce
- tamarind paste
- rice vinegar
- cane sugar
- crushed peanuts (optional)
Tips for Making Pad Thai
- Do not boil your noodles. With most dried noodles, you never want to boil them. You only want to soak them in warm water for 5 minutes until loosened. Strain but reserve some of the water to moisten the noodles in the pan.
- Slice your veggies into matchsticks. This is really important for taste and texture of any noodle dish
- Cube your tofu, you want to ensure everything you’re eating is in bite size form
- When frying your eggs, whisk them first and then push all your ingredients to the side of one pan to cook your eggs without having to use another pan
- Pre-mix your sauce. This is important. Ensure the sugar is fully dissolved.
Where can I buy some of these ingredients?
- fish sauce – asian grocer in the sauce aisle or wester grocer in the international aisle
- tamarind paste – asian grocer in the sauce aisle. It should come in a block form. If you can’t locate this, buy tamarind concentrate liquid instead and use 4 tbsp of this.
- rice vinegar – asian grocer in the sauce aisle or wester grocer in the international aisle
- flat thin rice vermicelli – asian grocer in the noodle aisle but you can probably find these at most western grocers
Give it a try!
Well I hope you give my easy Tofu Egg Pad Thai recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Tofu Egg Pad Thai
- 240 grams flat vermicelli rice noodles soaked in warm water until loosened
- 2 cups bean sprouts washed
- 1.5 cups tofu cubed
- 1 orange bell pepper sliced into matchsticks
- 2 eggs whisked
- 1 tsp garlic minced
- 2 tbsp avocado oil
- Crushed peanuts optional
- Salt and pepper to taste
- 1/4 cup Reserved noodle water
- 4 tbsp cane sugar
- 4 tbsp fish sauce
- 1 tbsp rice vinegar
- 1/2 juice of a lime
- 4 tsp tamarind paste
- 1/2 cup hot boiling water
- Soak rice noodles in warm water for 5-7 minutes until softer and loosened. Strain but reserve 1/4 cup of the noodle water for later
- In a small bowl, mix tamarind paste with hot boiling water to create tamarind concentrate. Stir and mix until the paste is broken down and the liquid becomes brown. Then strain out & discard the solid bits.
- To the same bowl of your tamarind concentrate add remaining sauce ingredients. Mix until sugar has dissolved. Set aside.
- In a hot wok or non-stick skillet, add avocado oil and diced tofu. Then add in garlic. Brown all sides of tofu cubes.
- Toss in bell peppers and bean sprouts. Cook until soft. Move everything to the side.
- Pour in egg mixture. Fry until eggs are cooked and break them into bite size pieces. Move this aside.
- Add in noodles with noodle sauce. Mix everything until well combined. Cook until noodles are soft and chewy.
- Serve with lime juice and crushed peanuts.