Vegetable Pad Thai
Stir-fried rice noodles with tofu, peanuts, lime and a tangy tamarind sauce.
30 min 3 servings Medium asian
Ingredients
- 200 g rice noodles
- 200 g tofu
- 1 pcs egg
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 150 g bean sprouts
- 0.25 cup peanuts
- 1 pcs lime
Steps
- Soak rice noodles in warm water until soft.
- Drain the noodles.
- Whisk together tamarind paste, fish sauce, sugar and lime juice for the sauce.
- Heat oil in a wok.
- Fry cubed tofu until golden.
- Push the tofu to the side.
- Crack an egg into the wok.
- Scramble the egg quickly.
- Add the noodles and sauce.
- Toss constantly until the noodles absorb the sauce.
- Mix in bean sprouts and crushed peanuts.
- Serve with a lime wedge.