This popular Thai meal is light and mixes the flavors of sour, salt, sweet, and spice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 main-dish servings |
Ingredients
- 1 (12 ounce) package tofu, drained and cubed
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, divided
- 8 ounces dry rice stick noodles
- ¼ cup water
- ¼ cup sriracha hot sauce
- ¼ cup soy sauce
- 2 tablespoons white sugar
- 1 tablespoon tamarind concentrate
- 1 teaspoon red pepper flakes
- ½ onion, sliced
- 1 egg (Optional)
- 2 tablespoons chopped spring onions
- 1 tablespoon crushed peanuts
- 1 lime, cut into wedges
Instructions
- 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.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 1579 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this dish. 1/4 cup of sriracha is a lot. I used about half that and it was still very spicy for us. I couldn’t find tamarind, so a quick internet search said to substitute lime juice and brown sugar ( I left out the white sugar). I will make this again, next time with bean sprouts, which I like in my Pad Thai. Thanks for the recipe!
This was delicious! I added quorn (fake chicken) and shredded carrots. My whole family loved it!
Great recipe. I was a little skeptical about the amount of sauce, thinking it might make the noodles soggy but somehow this worked. I didn’t end up adding as much of the sauce at the end but rather went by taste. Also I accidently cooked my noodles in the hot water step longer than 3 min so this would probably account for less sauce being needed. Overall great taste! I will make this again for sure.
This is quite tasty. I added whatever vegetables I had on hand. Thank you for the recipe.