Tofu Pad Thai

🛒 Ingredients

• Flat Rice Noodles 50 g · 175 kcal
• Extra-Firm Tofu 100 g · 150 kcal
• Tamarind Paste 11 g · 28 kcal
• Palm Sugar 11 g · 45 kcal
• Soy Sauce 15 g · 12 kcal
• Lime Juice 7 g · 3 kcal
• Garlic 3 g · 5 kcal
• Shallots 10 g · 7 kcal
• Bean Sprouts 38 g · 12 kcal
• Fresh Chives 2 g · 1 kcal
• Roasted Peanuts 10 g · 57 kcal
• Neutral Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Soak flat rice noodles in hot water for 10-15 minutes until pliable but still firm to the bite; drain and set aside.
2. Press extra-firm tofu to remove excess water, then cut into small cubes and pan-fry in a little neutral oil until golden brown and crispy.
3. Prepare the Pad Thai sauce by whisking together tamarind paste, palm sugar, soy sauce, and lime juice in a small bowl.
4. Heat remaining neutral oil in a large wok or skillet over medium-high heat, then add minced garlic and sliced shallots, stirring until fragrant.
5. Add the prepared tofu cubes to the wok and stir-fry for 1-2 minutes, then push ingredients to one side.
6. Add the soaked noodles and Pad Thai sauce to the wok; toss everything together until the noodles are evenly coated and heated through.
7. Stir in bean sprouts and most of the fresh chives; cook for another minute until sprouts are slightly softened.
8. Serve immediately, garnished with crushed roasted peanuts, remaining fresh chives, chili flakes, and a lime wedge.