Vegetarian Pad Thai

Ingredients

• 4 oz Flat rice noodles
• 7 oz Firm tofu, cubed
• 3 tbsp Tamarind paste
• 2 tbsp Soy sauce
• 2 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 2 Eggs, lightly beaten
• 1 cup Bean sprouts
• 0.25 cup Roasted peanuts, crushed
• 2 stalks Green onions, chopped
• 1 Lime wedges(optional)
• 0.5 tsp Red chili flakes(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 10-15 minutes until softened but still firm (al dente). Drain and set aside.

2. 2

   In a small bowl, whisk together tamarind paste, soy sauce, and brown sugar to create the sauce.

3. 3

   Heat oil in a large wok or skillet over medium-high heat. Add tofu and fry until golden brown on all sides.

4. 4

   Add garlic to the pan and sauté for 30 seconds until fragrant.

5. 5

   Push the tofu to one side of the pan and pour the beaten eggs into the empty space. Scramble until just set.

6. 6

   Add the drained noodles and the sauce mixture to the pan. Toss everything together vigorously for 2-3 minutes until the noodles absorb the sauce.

7. 7

   Fold in the bean sprouts and half of the green onions. Cook for another minute.

8. 8

   Remove from heat and serve immediately, topped with crushed peanuts, remaining green onions, and lime wedges.