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!
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 teaspoon garlic minced
- 2 tablespoon avocado oil
- Crushed peanuts optional
- Salt and pepper to taste
- ¼ cup Reserved noodle water
Noodle Sauce:
- 4 tbsp cane sugar
- 4 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 4 tsp tamarind pulp
- 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.
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Suggested Equipment & Products
Wok
Non stick wok
Measuring Set
Cutting Board
Santoku Knife
Steel Colander
Mixing bowl
Nutrition
Calories: 1417kcal | Carbohydrates: 260g | Protein: 53g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 3121mg | Potassium: 584mg | Fiber: 16g | Sugar: 56g | Vitamin A: 2135IU | Vitamin C: 124mg | Calcium: 414mg | Iron: 13mg