Ingredients

Adjust Servings:

	2/3 cup dried rice vermicelli
	1/4 cup peanut oil
	2/3 cup firm tofu – thinly sliced
	1 large egg – beaten
	4 cloves garlic – finely chopped
	1/4 cup vegetable broth
	2 tbsp fresh lime juice
	2 tbsp soy sauce
	1 tbsp white sugar
	1 tsp salt
	1/2 tsp dried red chili flakes
	3 tbsp chopped peanuts
	1 lb bean sprouts – divided
	3 green onion whites – cut thinly across
	3 greens – sliced into thin lengths
	3 tbsp peanuts – chopped
	2 limes for garnish – cut into wedges

Nutritional information

397

calories

39.5 g

carbohydrates

13.2 g

protein

23.3 g

fat

1234 mg

sodium

41 mg

cholesterol

Authentic Pad Thai Noodles

Name: Authentic Pad Thai Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Ingredients: cup dried rice vermicelli: 2/3; cup peanut oil: 1/4; cup firm tofu – thinly sliced: 2/3; large egg – beaten: 1; cloves garlic – finely chopped: 4; cup vegetable broth: 1/4; tbsp fresh lime juice: 2; tbsp soy sauce: 2; tbsp white sugar: 1; tsp salt: 1; tsp dried red chili flakes: 1/2; tbsp chopped peanuts: 3; lb bean sprouts – divided: 1; green onion whites – cut thinly across: 3; greens – sliced into thin lengths: 3; tbsp peanuts – chopped: 3; limes for garnish – cut into wedges: 2

Features:

Cuisine:

25 mins
Serves 4
Easy

Ingredients

2/3 cup dried rice vermicelli
1/4 cup peanut oil
2/3 cup firm tofu – thinly sliced
1 large egg – beaten
4 cloves garlic – finely chopped
1/4 cup vegetable broth
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tbsp white sugar
1 tsp salt
1/2 tsp dried red chili flakes
3 tbsp chopped peanuts
1 lb bean sprouts – divided
3 green onion whites – cut thinly across
3 greens – sliced into thin lengths
3 tbsp peanuts – chopped
2 limes for garnish – cut into wedges

How to make Authentic Pad Thai Noodles

Soak the vermicelli noodles in a bowl filled with hot water.
- Let it soften.
- Drain and set aside.
Heat peanut oil in a large wok at a medium high temperature.
- Cook and stir tofu in the wok.
- Rotate the pieces until they are golden on all sides.
- Remove the tofu using a slotted spoon.
- Drain on a paper towel lined plate.
Pour oil out of wok into a small bowl.
- Leave 1 tbsp of oil behind in the wok.

Heat the remaining 1 tbsp of oil in the wok at a medium temperature until the oil begins to sizzle.
- Pour in beaten egg and lightly toss to scramble it.
- Remove scrambled egg from the wok then set aside.
Pour the oil you set aside in the bowl into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in sugar, soy sauce, vegetable broth, and lime juice.
- Toss the noodles and gently push them around the pan to coat with sauce.
Gently mix in chili flakes, salt, tofu, scrambled egg, and 3 tbsp of peanuts.
- Toss to mix all ingredients.
Mix in the green onions and bean sprouts.
- Reserve about 1 tbsp of each for garnish.
- Cook and stir until the bean sprouts soften slightly.
Arrange noodles on a warm serving platter.
- Garnish with 3 tbsp of peanuts and the reserved green onions and bean sprouts.
- Place lime wedges around the edges of the platter.