Pad Thai With Tofu Noodle Recipe
Prep Time
Cooking Mode
227 g oz wide rice noodles
45-60 mL (3-4 tbsp.) tbsp. oil, divided
1 package (350 g) oz extra-firm tofu, cut into thick slices
½ green onion, green part only, sliced
10 mL (2 tsp.) tsp minced garlic
125 mL (½ cup) cup grated or julienned carrots
3 eggs, beaten
500 mL (2 cups) cup bean sprouts
125 mL (½ cup) cup chopped fresh cilantro
60 mL (¼ cup) cup chopped roasted peanuts as garnish
125 mL (½ cup) cup water or vegetable broth
80 mL (⅓ cup) cup ketchup
135 mL (3 tbsp.) cup soy sauce
15 mL (1 tbsp.) tbsp Sriracha sauce, optional
1 mL (¼ tsp.) tsp pepper
227 g oz wide rice noodles
45-60 mL (3-4 tbsp.) tbsp. oil, divided
1 package (350 g) oz extra-firm tofu, cut into thick slices
½ green onion, green part only, sliced
10 mL (2 tsp.) tsp minced garlic
125 mL (½ cup) cup grated or julienned carrots
3 eggs, beaten
500 mL (2 cups) cup bean sprouts
125 mL (½ cup) cup chopped fresh cilantro
60 mL (¼ cup) cup chopped roasted peanuts as garnish
125 mL (½ cup) cup water or vegetable broth
80 mL (⅓ cup) cup ketchup
135 mL (3 tbsp.) cup soy sauce
15 mL (1 tbsp.) tbsp Sriracha sauce, optional
1 mL (¼ tsp.) tsp pepper
Directions
1In a bowl, combine all the sauce ingredients and mix well. Set aside.
2Soak noodles in a container of lukewarm water for 25 or 30 minutes, or until slightly softened, but not soft enough to eat.
3Drain and then rinse noodles with cold water. Transfer to a bowl and cover with a damp cloth so they don't dry out. Set aside.
4In a wok or large skillet, heat 15 mL (1 tbsp.) oil over medium-high heat. Add the tofu and cook 2 or 3 minutes per side. Cut tofu into cubes and set aside.
5In the same wok or skillet, heat 15-30 mL (1-2 tbsp.) of oil over medium heat. Stir-fry the green onion and garlic until aromatic, about 1 minute. Be careful the garlic doesn’t burn.
6Add reserved tofu, sauté for 2 minutes, and then add the carrots.
7Push ingredients to the side of pan and add 30 mL (2 tbsp.) or more of oil to centre of wok. Add beaten eggs (if using) and mix everything together well. If the wok or skillet becomes too dry, add a little oil.
8Add reserved noodles and ⅓ of sauce.
9Stir gently and continue stir-frying for 1 or 2 minutes. Continue cooking for 3 to 6 minutes while adding sauce until well absorbed and until noodles are al dente .
10Turn off the heat and add bean sprouts and cilantro. Transfer to a serving platter and garnish with peanuts.
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