Description
This Pad Thai is a delightful blend of flavors with tender tofu, savory sauces, and fresh vegetables. It’s a quick and satisfying meal that brings the taste of Thailand into your kitchen, making it an ideal option for a comforting homemade dinner.
Ingredients
Scale
- 2 tablespoons soy sauce
- 3 tablespoons water
- 5 tablespoons light brown sugar
- 2 tablespoons tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon chili sauce
- 3 tablespoons peanut butter
- 8 ounces udon noodles
- 14 ounces extra firm tofu
- 4 tablespoons peanut oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 cup carrots
- ¼ cup green onions
- 2 eggs
- 1 ½ cups bean sprouts
- ¼ cup peanuts
- ¼ cup cilantro
Instructions
- Bring a large pot of water to a boil and add the noodles, cooking according to package directions. Drain without rinsing.
- In a separate bowl, mix the soy sauce, water, light brown sugar, tamarind paste, lime juice, chili sauce, and peanut butter until combined.
- Heat 2 tablespoons of peanut oil in a large skillet over medium heat and add the tofu cubes, frying until golden.
- Add minced garlic, carrots, and green onions to the skillet, cooking for a few minutes until softened.
- Push the vegetables to one side and crack the eggs into the skillet, scrambling until cooked.
- Stir in the cooked noodles and bean sprouts, then pour the sauce mixture over everything. Toss to combine.
- Serve hot, garnished with crushed peanuts and chopped cilantro.
Notes
Feel free to substitute udon noodles with pad thai noodles for an authentic taste.
Adjust the amount of chili sauce according to your spice preference.
Stir-frying the ingredients on high heat enhances the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 9g
- Sodium: 1000mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 90mg