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.