Pad Thai

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 eggs
• 1 cup firm tofu, cubed
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup unsalted peanuts, crushed
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• Optional: chili flakes to taste

Steps

1. 1 Soak rice noodles in warm water until soft, about 20 minutes. Drain.
2. 2 Heat 1 tbsp oil in a pan over medium heat. Scramble eggs and set aside.
3. 3 Add remaining oil to the pan. Stir-fry tofu until lightly golden.
4. 4 Add drained noodles, bean sprouts, and scrambled eggs to the pan.
5. 5 Mix fish sauce, lime juice, and sugar in a small bowl, then pour over the noodles. Stir to combine.
6. 6 Cook for 2-3 minutes until everything is heated through.
7. 7 Garnish with green onions, peanuts, and chili flakes if desired.

Nutrition

Tips

• For gluten-free Pad Thai, use tamari instead of fish sauce.
• Soak noodles just until tender to avoid mushy texture.
• If you prefer a richer flavor, add a splash of sesame oil to the sauce.
• To make it vegetarian, swap tofu for your favorite plant-based protein.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.

Serving Suggestions

• Pair with a refreshing Thai iced tea.
• Serve with a side of cucumber salad.
• Add a squeeze of fresh lime before serving.
• Enjoy with a cold beer for a perfect balance.

FAQ