From craving to table
Instructions
- 1
Soak rice noodles in warm water for 20-30 minutes or until soft. Drain and set aside.
- 2
In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, and brown sugar to make the Pad Thai sauce.
- 3
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden on all sides. Remove and set aside.
- 4
Add remaining oil and garlic to the skillet. Sauté for 30 seconds until fragrant.
- 5
Push garlic to the side and pour in beaten eggs. Scramble gently until just set.
- 6
Add soaked noodles, Pad Thai sauce, tofu, chicken or shrimp (if using), and half the green onions. Toss everything together and stir-fry for 2-3 minutes until heated through.
- 7
Add bean sprouts and toss briefly to combine.
- 8
Serve hot, garnished with chopped peanuts, remaining green onions, lime wedges, and red pepper flakes if desired.