Ingredients:

  • 8 ounces rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup firm tofu, diced (or 1 cup cooked chicken or shrimp)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup green onions, sliced
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • Crushed peanuts for garnish
  • Lime wedges for garnish
  • Chopped cilantro for garnish

Instructions:

  1. Soak rice noodles in hot water until tender, about 10 minutes. Drain and set aside.
  2. In a bowl, whisk together tamarind paste, fish sauce, sugar, and lime juice until well combined.
  3. Heat vegetable oil in a wok over medium-high heat. Add garlic and sauté until fragrant. Add tofu or chicken/shrimp and cook until golden brown.
  4. Push the protein to one side of the wok, pour in the eggs, and scramble until just set.
  5. Add drained noodles and sauce to the wok, tossing everything together until well combined and heated through.
  6. Stir in bean sprouts and green onions, cooking for an additional 1-2 minutes.
  7. Plate the Pad Thai and garnish with crushed peanuts, lime wedges, and cilantro.