| Servings | Prep Time | Cook Time |
| 6 | 10minutes | 10minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 package dried pad thai rice noodles (454g)
- 2 tablespoons oil
- 3 cups bean sprouts
- 2 cups grated carrots
- 1 red pepper (sliced into strips)
- 2 cloves garlic (minced)
- 1 package medium-firm tofu
- 1 cup green onion (chopped into 1 inch slices)
- For Sauce
- 1⁄4 cup lime juice (about half a lime)
- 1 tablespoon Brown sugar
- 3 tablespoons ketchup
- 1⁄4 cup fish sauce
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
- Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the carrot, and cook for one minute. Add the tofu, bean sprouts and green onion and continue to cook and toss together for another 2 minutes.
- Pour in the sauce and toss together. Tofu will start to crumble to resemble scrambled eggs.
Recipe Notes
Add cooked chicken, shrimp, beef or pork to this recipe for non-vegetarian versions.
View detailed photos and instructions for Easy Egg-free Nut-free Pad Thai.
