Description
This Pad Thai combines vibrant flavors with simple preparation. Featuring key ingredients like udon noodles, tofu, and peanuts, it’s a quick and satisfying meal that everyone will love!
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 and cook the noodles according to the package directions. Drain the noodles and set aside.
- In a bowl, mix soy sauce, water, light brown sugar, tamarind paste, lime juice, and chili sauce to create the sauce.
- Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant.
- Add tofu cubes and cook until golden brown, then push them aside in the skillet.
- Add the remaining peanut oil and carrots, cooking until the carrots are tender.
- Stir in the cooked noodles, the sauce, garlic powder, sea salt, and ground ginger. Toss everything to coat the noodles thoroughly.
- Add green onions, eggs, and bean sprouts, stirring quickly to cook the eggs and combine the ingredients.
- Top with crushed peanuts and cilantro before serving.
Notes
For a vegetarian option, ensure all sauces used are plant-based.
Adjust the spiciness by varying the amount of chili sauce used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg