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Prep time
30 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Prepare the delicious Traditional & authentic vegetarian pad Thai with tofu recipe created by Watcharee. Follow the easy steps, use fresh ingredients, and our traditional pad Thai sauce to end up with the best Vegetarian Pad Thai with tofu recipe. —Watcharee's
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Ingredients
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1 cup
WATCHAREE’S pad Thai Sauce
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8
oz. (medium width) dried flat rice noodles or Banh pho noodles (about 1/2 of a 1 lb. bag)
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4 tablespoons
Oil
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1/4 cup
water
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4
Eggs
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1 cup
fried soybean curd or firm tofu, cut into ½ inch cubes
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4 tablespoons
preserved sweet radish
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1 cup
chives, sliced to 1 inch long
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3 cups
bean sprouts, pea shoots or sunflower shoots, rinsed
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1/2 cup
ground unsalted roasted peanuts
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1
lime, cut to wedges
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1 tablespoon
ground hot chili (optional)
Directions
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1. Soak noodles in cold water until soft for 20- 30 minutes, drain and set aside. Heat the oil in a wok over medium heat until hot.
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2. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles at this stage. With spatula, move noodles to the side of the wok and add eggs.
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3. Break egg yolks and cook eggs until almost done. Stir the noodles to cover the eggs, add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of beansprouts, pea shoots or sunflower shoots. Mix well and turn off the heat.
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4. Arrange noodles on a serving dish. Serve with fresh beansprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. Add hot chilies if you like spicy pad Thai!
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