Description
This Pad Thai Recipe features an irresistible combination of flavors and ingredients. Quick to prepare, it’s perfect for a healthy dinner or comfort food craving.
Ingredients
Scale
- 2 tablespoons soy sauce
- 3 tablespoons water
- 5 tablespoons light brown sugar
- 2 tablespoons tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon chili sauce
- 3 tablespoons peanut butter
- 8 ounces udon noodles
- 14 ounces extra firm tofu
- 4 tablespoons peanut oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 cup carrots
- ¼ cup green onions
- 2 eggs
- 1 ½ cups bean sprouts
- ¼ cup peanuts
- ¼ cup cilantro
Instructions
- Bring a large pot of water to a boil.
- Add noodles and cook according to package directions.
- Drain noodles but do not rinse.
- In a skillet, heat half of the peanut oil over medium heat, then add tofu cubes and cook until golden brown.
- Remove tofu from the skillet and set aside.
- In the same skillet, heat the remaining oil and add garlic, carrots, and green onions, cooking until softened.
- Add the cooked noodles and tofu back into the skillet.
- In a bowl, whisk together soy sauce, water, light brown sugar, tamarind paste, lime juice, and chili sauce, then pour over the noodle mixture.
- Add the peanut butter and stir until combined and heated through.
- In a separate bowl, whisk eggs and then pour into the pan, scrambling them until fully cooked.
- Stir in bean sprouts, peanuts, and cilantro, mixing well.
- Serve hot with lime wedges if desired.
Notes
For more flavor, use fish sauce instead of water in the sauce mix.
Feel free to customize with any protein or vegetables you like.
Ensure the noodles are not overcooked to maintain a good texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg