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.
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
Non stick wok
Keyword pad thai at home, pad thai sauce recipe, shrimp pad thai authentic, shrimp pad thai recipe, shrimp pad thai recipe authentic, tofu and egg pad thai, tofu egg pad thai recipe, tofu pad thai with egg