Pad Thai with Tofu

Ingredients

• 🍜Rice Noodles (thin), dried, often labeled as 'Linguine' width100 grams
• 🧊Extra Firm Tofu, pressed dry and cut into 1-inch batons100 grams
• 🫒Vegetable Oil, divided2 tbsp
• 🥚Large Eggs, lightly beaten1
• 🧄Garlic, finely minced2 clove
• 🧅Banana Shallots, finely diced1
• 🥢Fish Sauce, provides essential saltiness and umami1½ tbsp
• 🥢Rice Vinegar, substitutes for traditional tamarind tang1½ tbsp
• 🍯Brown Sugar (light), packed1 tbsp
• 🌶️Dried Chili Flakes, adjust to preferred heat level½ tsp
• 🌱Bean Sprouts, fresh and rinsed½ cup
• 🧅Scallions, cut into 1-inch lengths2
• 🌰Cashews (raw), roughly chopped and toasted2 tbsp
• 🍋Lime, cut into wedges for serving½
• 🌿Cilantro, freshly chopped leaves2 tbsp
• 💧Wateras needed

Contains Eggs, Fish, Garlic, Onion, Soy, Sulphites, Tree nuts. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Soak the rice noodles

   Place 100g of thin rice noodles into a large heat-proof bowl and cover them completely with very warm (not boiling) water. Let them soak for about 20 minutes while you prepare the other ingredients, until they are flexible and opaque but still firm to the bite.

   20 min
2. 2

   Mix the Pad Thai sauce

   In a small mixing bowl, combine 1.5 tbsp fish sauce, 1.5 tbsp rice vinegar, 1 tbsp light brown sugar, and 0.5 tsp dried chili flakes. Whisk vigorously until the sugar has completely dissolved into the liquid, creating a balanced salty, sour, and sweet base.

   3 min
3. 3

   Sear the tofu

   Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until the oil shimmers. Add 100g of tofu batons in a single layer and fry for 5 minutes, turning occasionally, until they are crispy and golden-brown on all sides.

   5 min
4. 4

   Sauté the aromatics

   Push the tofu to the sides of the wok and add the remaining 1 tbsp of oil to the center. Add 2 minced garlic cloves and 1 diced banana shallot. Stir-fry for 2 minutes until the shallots soften and the garlic becomes highly fragrant without browning.

   2 min
5. 5

   Stir-fry noodles and sauce

   Drain the soaked noodles and add them to the wok along with the prepared sauce. Toss everything together over high heat for 3-4 minutes. The noodles will absorb the liquid and soften further; if they seem too dry or stiff, add 1-2 tbsp of water.

   4 min
6. 6

   Scramble the egg

   Push the noodle mixture to one side of the wok. Pour 1 lightly beaten egg into the empty space. let it sit for 30 seconds until the bottom sets, then gently scramble it into small pieces. Once the egg is mostly cooked but still moist, toss it into the noodles.

   2 min
7. 7

   Final toss with fresh vegetables

   Add 0.5 cup of bean sprouts and 2 sliced scallions to the wok. Toss everything together over high heat for just 1 minute. You want the bean sprouts to barely warm through while maintaining their crisp, raw crunch for texture.

   1 min
8. 8

   Plate and garnish

   Transfer the Pad Thai to a serving plate. Top with 2 tbsp of roughly chopped cashews and a sprinkle of fresh cilantro. Serve immediately with a lime wedge on the side to be squeezed over the noodles just before eating.

   3 min

Nutrition per serving