Easy Thai Vegetarian Pad Thai

Ingredients

• 6 oz oz Rice noodles (flat, 1/4 inch wide)
• 7 oz oz Firm tofu, pressed and cubed
• 2 Eggs, lightly beaten
• 3 tbsp Tamarind paste
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1.5 cups Bean sprouts
• 3 Green onions, cut into 1-inch pieces
• 1/3 cup Crushed roasted peanuts
• 2 Lime wedges(optional)
• 1/2 tsp Red pepper flakes(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Soak the rice noodles in hot water for 8-10 minutes until pliable but still firm, then drain and rinse with cold water. (Prep: ~10 minutes)

2. 2

   Whisk together the tamarind paste, soy sauce, and brown sugar in a small bowl to make the sauce.

3. 3

   Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the tofu cubes and pan-fry for 4-5 minutes until golden on all sides. Remove and set aside.

4. 4

   Add the remaining oil to the wok, then sauté the garlic for 30 seconds. Push garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.

5. 5

   Add the drained noodles and sauce, tossing constantly for 2 minutes until the noodles are tender and evenly coated.

6. 6

   Return the tofu to the wok along with the bean sprouts and green onions. Stir-fry for 1-2 minutes more.

7. 7

   Divide between two plates and top with crushed peanuts, cilantro, red pepper flakes, and a squeeze of lime. Serve immediately.