Dinner · Southeast asian
Vegetable pad thai with tofu
Rice noodles stir-fried with tofu, egg, bean sprouts, and a tangy tamarind sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 180 g dried flat rice noodles
- 220 g firm tofu, cubed
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 80 g bean sprouts
- 2 scallions, sliced
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 40 g roasted peanuts, chopped
Method
Soak the rice noodles in hot water for 10 minutes until pliable, then drain.
Heat 1 tbsp oil in a wok over high heat and fry the tofu until golden, about 5 minutes, then remove.
Add a little more oil and scramble the eggs, then push aside.
Add the noodles, bean sprouts, and tofu, then whisk together the tamarind paste, soy sauce, brown sugar, and lime juice and pour in.
Toss everything for 3 minutes until the noodles are coated and heated through.
Scatter with scallions and peanuts before serving.