TOFU PAD THAI
A wonderful, lightly stir-fried pad Thai. After many revisions, this is what I finally came up with! Can be made will chicken, pork, beef, or shrimp. Enjoy!
Provided by Debbie Yu
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
- Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
- Mix paprika and cayenne pepper in a small bowl.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.
- Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.
- Stir tofu and paprika mixture into green onion mixture; toss to combine.
- Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
- Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
- Garnish with crushed peanuts.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 68.7 g, Cholesterol 93 mg, Fat 21.9 g, Fiber 6.6 g, Protein 17.2 g, SaturatedFat 3.6 g, Sodium 1790.9 mg, Sugar 6.3 g
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