Authentic Pad Thai Noodles

Ingredients

• Servings: 4


• 2/3 cup dried rice vermicelli


• 1/4 cup peanut oil


• 2/3 cup thinly sliced firm tofu


• 1 large egg, beaten


• 4 cloves garlic, finely chopped


• 1/4 cup vegetable broth


• 2 tablespoons fresh lime juice


• 2 tablespoons soy sauce


• 1 tablespoon sugar


• 1 teaspoon salt


• 1/2 teaspoon dried red chili flakes


• 3 tablespoons chopped peanuts


• 1 pound bean sprouts, divided


• 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided


• 3 tablespoons chopped peanuts


• 2 limes, cut into wedges for garnish

Recipe

Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 2 hrs



• soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. drain and set aside.


• heat peanut oil over medium heat in a large wok.


• cook and stir tofu in the wok, turning the pieces until they are golden on all sides.


• remove tofu with a slotted spoon and drain on plate lined with paper towels.


• pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.


• heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.


• pour in beaten egg and lightly toss in the hot oil to scramble the egg.


• remove egg from the wok and set aside.


• pour reserved peanut oil in the small bowl back into the wok.


• toss garlic and drained noodles in wok until they are coated with oil.


• stir in vegetable broth, lime juice, soy sauce, and sugar. toss and gently push noodles around the pan to coat with sauce.


• gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.


• mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.


• arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. place lime wedges around the edges of the platter.