Quick Spicy Tofu Pad Thai
A fast and fiery version of the classic Thai street food featuring crispy tofu and a tangy tamarind sauce.
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Ingredients
- 8 oz Flat rice noodles
- 14 oz Extra-firm tofu, cubed
- 3 tbsp Tamarind paste
- 3 tbsp Fish sauce (or vegan soy alternative)
- 2 tbsp Palm sugar or brown sugar
- 2 tbsp Sriracha or Thai chili paste
- 3 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs, lightly beaten
- 1 cup Fresh bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 1 handful Fresh cilantro and lime wedges(optional)
Instructions
- 1
Soak rice noodles in hot water for 10-15 minutes until softened but still firm, then drain.
- 2
Whisk together tamarind paste, fish sauce, sugar, and chili paste in a small bowl to create the sauce.
- 3
Heat 2 tablespoons of oil in a large wok or skillet over high heat and fry tofu cubes until golden brown on all sides.
- 4
Push tofu to the side, add remaining oil and garlic, sautéing for 30 seconds until fragrant.
- 5
Add the beaten eggs to the empty side of the pan, scrambling them quickly until just set.
- 6
Add the drained noodles and the prepared sauce to the wok, tossing everything together for 2-3 minutes until noodles are tender.
- 7
Fold in the bean sprouts and half of the crushed peanuts, cooking for just 1 minute more.
- 8
Serve immediately topped with remaining peanuts, fresh cilantro, and a squeeze of lime.
Nutrition per Serving
420
Calories
18g
Protein
55g
Carbs
16g
Fat
4g
Fiber
12g
Sugar
850mg
Sodium
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