From craving to table
Instructions
- 1
Soak the rice noodles in hot water for 20-30 minutes or until softened. Drain and set aside.
- 2
In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
- 3
Add tofu (if using) and stir-fry until golden, about 2 minutes.
- 4
Push everything to one side of the pan, add the remaining oil, and pour in the beaten eggs. Scramble gently until just set.
- 5
Add the drained noodles and Pad Thai sauce. Toss well to combine and cook for 2-3 minutes until noodles are tender and evenly coated.
- 6
Stir in bean sprouts and green onions, and cook for another minute.
- 7
Remove from heat. Serve hot, topped with roasted peanuts, fresh cilantro, chili slices, and lime wedges on the side.