Tofu Egg Pad Thai. A delicious, savoury, sweet and sour noodle dish that will keep you coming back for more! Made in less than 30 minutes. Perfect for dinner or lunch!
240gramsflat vermicelli rice noodlessoaked in warm water until loosened
2cupsbean sproutswashed
1.5cupstofucubed
1orange bell pepper sliced into matchsticks
2eggs whisked
1tspgarlic minced
2tbspavocado oil
Crushed peanutsoptional
Salt and pepper to taste
¼cupReserved noodle water
Noodle Sauce:
4tbsp cane sugar
4tbspfish sauce
1tbsprice vinegar
1tbsplime juice
4tsp tamarind paste
½cuphot boiling water
Instructions
Soak rice noodles in warm water for 5-7 minutes until softer and loosened. Strain but reserve ¼ 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.
Suggest Equipment & Products
Wok
Non stick wok
Measuring Set
Cutting Board
Santoku Knife
Steel Colander
Mixing bowl
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