Pad Thai Noodles


pad thai


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


  1. Soak rice noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
  2. Heat peanut oil over medium heat in a large wok.
  3. Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
  4. Remove tofu carefully and place on tissue paper.
  5. Pour all but 1 tbsp. of used oil from the wok into a small bowl; it will be used again in a later step.
  6. Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
  7. Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
  8. Remove egg from the wok and set aside.
  9. Pour reserved peanut oil in the small bowl back into the wok.
  10. Toss garlic and drained noodles in wok until they are coated with oil.
  11. Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
  12. Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tbsp. peanuts; toss to mix all ingredients.
  13. 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.
  14. 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.

Culinary News

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