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Pad Thai egg rolls recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Budget-friendly tofu pad Thai egg rolls perfect for a quick and delicious family dinner.
Ingredients:
  • 100g dried thin rice stick noodles
  • 42.00 gm lemon juice, plus lemon wedges to serve
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 40.00 ml kecap manis
  • 36.40 gm peanut oil
  • 300g firm tofu, cut into 1cm pieces
  • 1 carrot, peeled into ribbons
  • 100g green beans, cut into 2cm pieces
  • 3 green onions, thinly sliced diagonally
  • 250.00 ml bean sprouts, trimmed
  • 8 eggs
  • 62.50 ml roasted peanuts, finely chopped
  • 20.00 ml fried shallots
  • Fresh coriander sprigs, to serve
  • Steamed gai lan, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 10 minutes or until softened, then drain and refresh under cold water.
  • In a jug, mix together lemon juice, fish sauce, sugar, and half of the kecap manis. Whisk with a fork until the sugar is completely dissolved.
  • 1. Preheat a large wok over high heat and add 2 teaspoons of oil, swirling to coat. Stir-fry the tofu in 2 batches for 2 minutes until golden. Transfer to a plate lined with paper towel to drain. 2. Add the remaining 2 teaspoons of oil to the wok, swirling to coat. Stir-fry the carrot, beans, and onions for 1 minute. 3. Add the noodles and stir-fry for 2 minutes before adding the lemon juice mixture. Stir-fry for an additional minute. 4. Remove from the heat and add the sprouts and tofu, tossing to combine. Transfer to a bowl and cover to keep warm.
  • In a jug, combine eggs and 2 tablespoons of water and whisk until blended. Season with salt and pepper. In a separate bowl, mix together peanuts and fried shallots.
  • Clean the wok, then heat it over medium heat. Add 1 teaspoon of the remaining oil and swirl to coat the pan. Pour ¼ of the egg mixture into the wok, tilting it to create a thin, round omelette. Cook for 1 minute or until the egg is set. Transfer to a clean board and place a piece of baking paper on top to prevent sticking. Repeat the process with the remaining oil, egg mixture, and baking paper to make a total of 4 omelettes.
  • Lay down an omelette, spoon 1/4 of the tofu mixture at the edge nearest to you, roll up the omelette to seal the filling, cut in half, and transfer to a plate. Repeat with the rest of the omelettes and tofu mixture. Drizzle with the remaining kecap manis, sprinkle the peanut mixture on top, garnish with coriander, lemon wedges, and gai lan, and serve.

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