adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tofu pad Thai
Tofu pad Thai
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 250g Thai-style rice noodles
  • 54.60 gm peanut oil or olive oil
  • 300g firm tofu, drained, cut into 2cm cubes
  • 2 eggs, lightly beaten
  • 4 shallots, trimmed, cut into 3cm lengths
  • 2 garlic cloves, crushed
  • 1 small red chilli, sliced
  • 60ml lime juice
  • 48.80 gm fish sauce
  • 32.00 gm brown sugar
  • 250.00 ml bean shoots
  • 125.00 ml fresh coriander leaves
  • 1 Lebanese cucumber, cut into matchsticks
  • Chopped peanuts, to serve
  • Lime wedges, to serve
Instructions:
  • In a large heatproof bowl, soak the noodles in boiling water for 5-10 minutes. Use a fork to separate the noodles. Drain and rinse with cold water.
  • Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Cook the tofu for 6 minutes, turning occasionally, until golden. Transfer the tofu to a paper towel-lined plate.
  • Pour the eggs into the pan and lightly scramble for 30 seconds until just cooked. Set aside. Heat the remaining oil and stir-fry the shallots, garlic, and chili for 30 seconds.
  • Mix lime juice, fish sauce, and sugar together. Pour into the pan with noodles, tofu, egg, and bean shoots. Stir until all combined and heated. Add coriander leaves and gently mix. Serve in individual bowls, topped with cucumber and nuts. Serve with lime on the side.

Similar Recipes