Ingredients
Serves: 8
Serves: 8
- 100g white sugar
- 125ml white vinegar
- 60ml soya sauce
- 2 tablespoons tamarind pulp
- 375g dried rice noodles
- 125ml vegetable oil
- 1½ teaspoons minced garlic
- 4 eggs
- 400g firm tofu, cut into 1 cm strips
- 1½ teaspoons salt
- 180g ground peanuts
- 20g chopped fresh coriander
- 1 tablespoon chopped fresh chives
- 200g fresh bean sprouts
- 1 lime, cut into wedges
Directions
Prep:20min › Cook:10min › Ready in:30min
- To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
- To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large wok or frying pan over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
- Stir in the Pad Thai sauce, 1 1/2 teaspoons salt and the peanuts. Remove from heat and add chives and paprika.
- Serve with lime and bean sprouts on the side.