Ingredients

• 200g rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, julienned
• 1 medium carrot, julienned
• 100g tofu, cubed
• 2 eggs (optional)
• 2 tbsp soy sauce
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp chili flakes (adjust to taste)
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• Crushed peanuts, for garnish
• Bean sprouts, for serving

Instructions

Step 1: Prepare the Noodles

Soak the rice noodles in warm water for about 10 minutes until soft but still slightly firm. Drain and set aside.

Step 2: Cook the Vegetables and Tofu

Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add garlic and onion, stir-fry for 1 minute. Add bell pepper and carrot, and cook for another 2 minutes. Push the vegetables to the side and add tofu, cooking until lightly browned.

Step 3: Scramble the Eggs (Optional)

Push all ingredients to one side and crack the eggs into the empty space. Scramble them until just set, then mix with the vegetables and tofu.

Step 4: Combine with Sauce and Noodles

Add the drained noodles to the wok. Pour in the soy sauce, tamarind paste, brown sugar, and chili flakes. Toss everything together and stir-fry for 3-4 minutes until well combined and heated through.

Step 5: Garnish and Serve

Divide the Pad Thai among plates and garnish with fresh cilantro, crushed peanuts, and bean sprouts. Serve with lime wedges on the side.

Tips

For extra flavor, add a splash of coconut milk or a dash of fish sauce substitute. Adjust spice levels to your preference.