Authentic Pad Thai Noodles: A Delicious Homemade Classic
Ingredients List
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⅔ cup dried rice vermicelli
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¼ cup peanut oil
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⅔ cup thinly sliced firm tofu
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1 large egg, beaten
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4 cloves garlic, finely chopped
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¼ cup vegetable broth
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2 tablespoons fresh lime juice
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2 tablespoons soy sauce
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1 tablespoon white sugar
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1 teaspoon salt
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½ teaspoon dried red chili flakes
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3 tablespoons chopped peanuts
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1 pound bean sprouts, divided
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3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
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3 tablespoons chopped peanuts
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2 limes, cut into wedges for garnish
Instructions
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Soak the rice vermicelli noodles in hot water for 30 minutes to 1 hour, until softened. Drain and set aside.
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In a large wok, heat peanut oil over medium heat.
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Add tofu to the wok, stirring occasionally until it turns golden on all sides.
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Use a slotted spoon to remove the tofu and place it on a plate lined with paper towels to drain.
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Pour the used oil from the wok into a small bowl, leaving 1 tablespoon of oil in the wok to use later.
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Heat the remaining 1 tablespoon of oil in the wok over medium heat until it begins to sizzle.
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Add the beaten egg to the wok and scramble in the hot oil until lightly cooked.
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Remove the scrambled egg from the wok and set aside.
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Return the reserved peanut oil to the wok.
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Toss the garlic and soaked noodles in the wok until they are evenly coated with oil.
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Stir in the vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push the noodles to coat them in the sauce.
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Gently add the tofu, scrambled egg, salt, chili flakes, and 3 tablespoons of peanuts. Toss well to combine.
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Mix in the bean sprouts and green onions, saving 1 tablespoon of each for garnish. Stir and cook for 1-2 minutes until the bean sprouts soften.
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Serve the noodles on a warm platter and garnish with the remaining peanuts, bean sprouts, and green onions. Add lime wedges around the edges for extra flavor.
Nutritional Information (per serving)
| 397 | Calories |
| 23g | Fat |
| 40g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 397 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 4g | 20% |
| Cholesterol 41mg | 14% |
| Sodium 1234mg | 54% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 5g | 18% |
| Total Sugars 10g | |
| Protein 13g | 26% |
| Vitamin C 29mg | 32% |
| Calcium 204mg | 16% |
| Iron 5mg | 25% |
| Potassium 430mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5