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!
- 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
- ¼ cup Reserved noodle water
- 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
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.
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
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