Tofu Pad Thai Recipe - Allrecipes.com
  • READY IN 40 mins

Tofu Pad Thai

Recipe by  

"A wonderful, lightly stir-fried pad Thai. After many revisions, this is what I finally came up with! Can be made will chicken, pork, beef, or shrimp. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
  2. Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
  3. Mix paprika and cayenne pepper in a small bowl.
  4. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.
  5. Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.
  6. Stir tofu and paprika mixture into green onion mixture; toss to combine.
  7. Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
  8. Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
  9. Garnish with crushed peanuts.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 40 mins
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Reviews More Reviews

Mar 12, 2012

Sorry to say that I did not like this at all. In retrospect, I would omit the soy sauce, use less fish sauce, more tamarind, no paprika, pepper flakes instead of the cayenne pepper, and balance the whole thing with some tomato paste - all of which makes it an entirely different dish though. Will not be making this again.

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 68.7 g
  • 22%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1791 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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