Friday, 05/23/2025
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Authentic Pad Thai Noodles
Update: 28/09/2016
Ingredients
\r\n\r\n2 h 4 servings 397 cals
\r\n\r\n2/3 cup dried rice vermicelli
\r\n\r\n1/4 cup peanut oil
\r\n\r\n2/3 cup thinly sliced firm tofu 1 large egg, beaten 4 cloves\r\ngarlic, finely chopped 1/4 cup vegetable broth 2 tablespoons fresh lime juice
\r\n\r\n\r\n\r\n2 tablespoons soy\r\nsauce
\r\n\r\n1 tablespoon white sugar
\r\n\r\n1 teaspoon salt
\r\n\r\n1/2 teaspoon dried red chili flakes
\r\n\r\n\r\n\r\n3 tablespoons chopped peanuts
\r\n\r\n1 pound bean sprouts,
\r\n\r\ndivided 3 green onions, whites cut thinly across and greens\r\nsliced into thin lengths
\r\n\r\ndivided 3 tablespoons chopped peanuts
\r\n\r\n2 limes, cut into wedges for garnish
\r\n\r\n\r\n\r\nAdd all ingredients to list
\r\n\r\n\r\n\r\nDirections
\r\n\r\n\r\n\r\nPrep 30 m
\r\n\r\nCook 20 m
\r\n\r\nReady In 2 h
\r\n\r\nSoak rice vermicelli noodles in a bowl filled with hot water\r\nuntil softened, 30 minutes to 1 hour. Drain and set aside.
\r\n\r\nHeat peanut oil over medium heat in a large wok.
\r\n\r\nCook and stir tofu in the wok, turning the pieces until they\r\nare golden on all sides.
\r\n\r\nRemove tofu with a slotted spoon and drain on plate lined\r\nwith paper towels.
\r\n\r\nPour all but 1 tablespoon of used oil from the wok into a\r\nsmall bowl; it will be used again in a later step.
\r\n\r\nHeat the remaining 1 tablespoon of oil in the wok over\r\nmedium heat until it starts to sizzle.
\r\n\r\nPour in beaten egg and lightly toss in the hot oil to\r\nscramble the egg.
\r\n\r\nRemove egg from the wok and set aside.
\r\n\r\nPour reserved peanut oil in the small bowl back into the\r\nwok.
\r\n\r\nToss garlic and drained noodles in wok until they are coated\r\nwith oil.
\r\n\r\nStir in vegetable broth, lime juice, soy sauce, and sugar.\r\nToss and gently push noodles around the pan to coat with sauce.
\r\n\r\nGently mix in tofu, scrambled egg, salt, chili flakes, and 3\r\ntablespoons peanuts; toss to mix all ingredients.
\r\n\r\n\r\n\r\nMix in bean sprouts and green onions, reserving about 1\r\ntablespoon of each for garnish. Cook and stir until bean sprouts have softened\r\nslightly, 1 to 2 minutes.
\r\n\r\nArrange noodles on a warm serving platter and garnish with 3\r\ntablespoons peanuts and reserved bean sprouts and green onions. Place lime\r\nwedges around the edges of the platter.
Enjoy your dish
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