Chewy rice noodles tossed in a sweet-savoury-tangy tamarind sauce with crisp vegetables, egg, and crushed peanuts — a takeout favourite made at home.
Whisk together the tamarind paste, fish sauce, and brown sugar in a small bowl to make the pad Thai sauce.
Heat a little oil in a large wok over high heat. Fry the tofu cubes until golden on all sides, then push to one side and scramble in the eggs.
Add the drained, soaked noodles to the wok along with the sauce, tossing constantly for 2–3 minutes until the noodles are tender and coated.
Add the bean sprouts and green onions and toss for another minute, just until the sprouts soften slightly but keep their crunch.
Plate the pad Thai and top generously with crushed peanuts, extra bean sprouts, and a lime wedge on the side.
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