This Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form of eggs. This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
- 1 (12 ounce) package tofu, drained and cubed
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, divided
- 8 ounces dry rice stick noodles
- 2 tablespoons white sugar
- 1 tablespoon tamarind concentrate
- 1 teaspoon red pepper flakes
- 1/2 onion, sliced
- 1 egg (optional)
- 2 tablespoons chopped spring onions
- 1 tablespoon crushed peanuts
- 1 lime, cut into wedges
- 1/4 cup water
- 1/4 cup sriracha hot sauce
- 1/4 cup soy sauce
- Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
- Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
- Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
- Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
- Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.
Recipe by: Van Dana