Description
This Pad Thai recipe is a delightful combination of rich flavors and textures, bringing together tofu, fresh vegetables, and a savory sauce. It’s simple to make and ideal for a quick dinner or a comforting meal at home.
Ingredients
Scale
- 2 tablespoons soy sauce
- 3 tablespoons water
- 5 tablespoons light brown sugar
- 2 tablespoons tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon chili sauce
- 3 tablespoons peanut butter
- 8 ounces udon noodles
- 14 ounces extra firm tofu
- 4 tablespoons peanut oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 cup carrots
- ¼ cup green onions
- 2 eggs
- 1 ½ cups bean sprouts
- ¼ cup peanuts
- ¼ cup cilantro
Instructions
- Bring a large pot of water to a boil and add the noodles, cooking them according to the package directions.
- Drain the noodles, ensuring not to rinse them off.
- In a large skillet, heat 2 tablespoons of peanut oil over medium heat and add the tofu cubes, cooking until browned. Remove the tofu and set aside.
- In the same skillet, add the remaining peanut oil, garlic, ginger, and garlic powder; sauté until fragrant.
- Add the carrots and green onions, cooking briefly until tender.
- Fry the eggs, scrambling until fully cooked, then stir in the tofu and noodles.
- Combine the soy sauce, fish sauce, water, brown sugar, tamarind paste, chili sauce, and peanut butter to create the sauce, then pour it over the noodle mixture, tossing everything together until well-coated.
- Add in the bean sprouts, cilantro, and crushed peanuts right before serving.
Notes
For a more authentic taste, use pad thai noodles instead of udon noodles.
Feel free to customize the vegetables based on your preference or what you have on hand.
Add more chili sauce if you prefer a spicier dish.
Nutrition
- Serving Size: 1 Serving
- Calories: 350
- Sugar: 9g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg