Here's a great homemade pad Thai recipe with a meatless option!
Calories 1837kcal
Ingredients
10ozExtra Firm Tofucubed
2tbsOlive Oil
½Small Onionsmall diced
2Garlic Clovesminced
8ozDried Pad Thai Rice Noodles
2tbspFish Sauce
2tbsTamarind Paste or Ketchup
2tbsDark Soy Sauce or Light Soy Sauce
2tbspCoconut Sugar or Light brown Sugar
2tbspLime Juice
1tbspOyster Sauce
2Eggswhisked together
1cupBean Sprouts
¼cupFresh Chives or Green Onionschopped
¼cupPeanutscrushed
Optional Garnish: peanutschives, red chili flakes, lime wedges
Instructions
Press the tofu to remove excess water. A good method is to wrap the tofu in a kitchen towel and lay a skillet on top of the wrapped tofu, for about 10 minutes. Cube the tofu then set aside.
In a large heat safe bowl, pour boiling hot water completely over the rice noodles and let them sit for 8-10 minutes. Do not exceed 10 minutes. When tender rinse with cold water, drain and set aside.
In a small bowl whisk together the fish sauce, tamarind paste, dark soy sauce, coconut sugar, lime juice and oyster sauce. Set aside.
In a large, raised edge side skillet, over medium high heat, sauté the onion and garlic for 2-3 minutes in the olive oil.
Add the tofu cubes and continue to saute for 3-5 until the edges begin to brown.
Push the contents of the pan to one half of the pan and pour the eggs into the empty half. Cook until done and stir everything together.
Toss the noodles, bean sprouts and sauce into the pan and gently fold until all ingredients are sauced. Reduce heat to low, cover with a lid and simmer for 4-5 minutes.
Remove lid and top with chives and peanuts. Garnish as desired and serve warm with extra bean sprouts and lime wedges.
Notes
May be refrigerated for up to 4 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 165F