Pad thai with tofu

Ingredients

• 2 Tbsp sunflower oil
• 10 oz tofu
• 2 carrots
• 1 bell pepper
• 5 green onions
• 6 oz bean sprouts
• 2 garlic cloves
• 3 eggs
• 7 oz rice noodles
• 4 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• peanuts
• fried onions
• cilantro

Materials

• pan, wok

Preparation

• Cook the rice noodles according to the package instructions.
• Prepare the sauce: mix brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce.
  
• Heat oil in a skillet or wok. Add tofu cut into cubes and sauté for about 5 minutes (it should be golden brown on all sides).
• Set the tofu aside and keep the oil. Add sliced bell peppers and carrot sticks, and sauté for 2 to 3 minutes.
  
• Add chopped garlic, green onions, and bean sprouts. Sauté everything for 1 to 2 minutes.
• Push the vegetables to the edges of the pan or wok. Crack the eggs in the center. Scramble until cooked.
  
• Finally, add the cooked noodles, grilled tofu, and sauce, and stir well to combine everything.
• Serve with fresh cilantro, fried onions, grilled peanuts, and a lime wedge. Enjoy your Pad Thai!
  

Observations

We made it with tofu, but you can replace it with chicken or shrimps.

Cookware

Questions

Photos of members who cooked this recipe