Quick Spicy Tofu Pad Thai

Ingredients

• 8 oz Flat rice noodles
• 14 oz Extra-firm tofu, cubed
• 3 tbsp Tamarind paste
• 3 tbsp Fish sauce (or vegan soy alternative)
• 2 tbsp Palm sugar or brown sugar
• 2 tbsp Sriracha or Thai chili paste
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 large Eggs, lightly beaten
• 1 cup Fresh bean sprouts
• 0.25 cup Roasted peanuts, crushed
• 1 handful Fresh cilantro and lime wedges(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 10-15 minutes until softened but still firm, then drain.

2. 2

   Whisk together tamarind paste, fish sauce, sugar, and chili paste in a small bowl to create the sauce.

3. 3

   Heat 2 tablespoons of oil in a large wok or skillet over high heat and fry tofu cubes until golden brown on all sides.

4. 4

   Push tofu to the side, add remaining oil and garlic, sautéing for 30 seconds until fragrant.

5. 5

   Add the beaten eggs to the empty side of the pan, scrambling them quickly until just set.

6. 6

   Add the drained noodles and the prepared sauce to the wok, tossing everything together for 2-3 minutes until noodles are tender.

7. 7

   Fold in the bean sprouts and half of the crushed peanuts, cooking for just 1 minute more.

8. 8

   Serve immediately topped with remaining peanuts, fresh cilantro, and a squeeze of lime.