Classic Pad Thai

local_grocery_store Ingredients

• 1 8 oz. rice noodles, package (thin or medium width)
• 1 2 tbsp. vegetable oil, package
• 1 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 8 oz. tofu, package (cut into small cubes)
• 2 cups bean sprouts, rinsed and drained
• 4 green onions, sliced (white and green parts separated)
• 1/4 cup fish sauce, cup
• 1/4 cup palm sugar, cup (or brown sugar)
• 3 tbsp. tamarind paste, tablespoons (or lime juice)
• 1/2 cup roasted peanuts, cup (crushed)
• 1/4 cup fresh cilantro, cup (chopped)

restaurant_menu Method

1. 1.Soak the rice noodles in warm water for 15-20 minutes, until softened but still firm.
2. 2.In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds, until fragrant.
3. 3.Add the eggs and scramble until cooked through, then add the tofu and stir-fry for 2-3 minutes, until lightly browned.
4. 4.Add the bean sprouts and white parts of the green onions and stir-fry for 1-2 minutes, until just softened.
5. 5.Add the noodles and sauce to the wok and stir-fry for 2-3 minutes, until the noodles are coated in the sauce and heated through.
6. 6.Serve the Pad Thai hot, garnished with the crushed peanuts, green parts of the green onions, and cilantro.

lightbulb_outline Tips

• chevron_rightIf you can't find tamarind paste, substitute lime juice instead.
• chevron_rightAdd extra vegetables, such as bell peppers or carrots, for more color and nutrition.