PAD THAI NOODLES
2/3 cup dried rice noodles
1/4 cup peanut oil
2/3 cup thinly sliced tofu
1 egg, beaten
4 cloves garlic, finely chopped
1/4 cup vegetable broth
2 tbsp. fresh lime juice
2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. salt
1/2 tsp. red chili flakes
6 tbsp. chopped peanuts
1 pound bean sprouts
3 green onions, sliced into thin lengths
2 limes, cut into wedges for garnish
- Soak rice noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
- Heat peanut oil over medium heat in a large wok.
- Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
- Remove tofu carefully and place on tissue paper.
- Pour all but 1 tbsp. of used oil from the wok into a small bowl; it will be used again in a later step.
- Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
- Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
- Remove egg from the wok and set aside.
- Pour reserved peanut oil in the small bowl back into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
- Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tbsp. peanuts; toss to mix all ingredients.
- Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
- Arrange noodles on a warm serving platter and garnish with 3 tbsp. peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.