Tofu Egg Pad Thai (30-min. Recipe)

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!

5 from 9 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch

Cuisine thai

Servings

Calories 1417 kcal

Ingredients

240 grams dried thin flat 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
¼ cup Reserved noodle water

Noodle Sauce:

4 tbsp cane sugar
4 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp lime juice
4 tsp tamarind paste
½ cup hot 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.

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Wok

Non stick wok

Measuring Set

Cutting Board

Santoku Knife

Steel Colander

Mixing bowl

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Nutrition