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Soak rice noodles in hot water for 10 minutes, drain and set aside.
In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice to make the Pad Thai sauce.
Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu from skillet and set aside.
In the same skillet, add remaining peanut oil. Add garlic, carrots, and bell pepper. Stir-fry for about 3 minutes.
Push vegetables to the side of the skillet. Pour in beaten eggs and scramble until set, about 2 minutes.
Add soaked noodles, tofu, and Pad Thai sauce to the skillet. Toss everything together and cook for 3 minutes.
Stir in the bean sprouts and green onions. Cook for another 2 minutes, then remove from heat.
Garnish with chopped peanuts, cilantro, and serve with lime wedges.

Soak rice noodles in hot water for 10 minutes, drain and set aside.
In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice to make the Pad Thai sauce.
Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu from skillet and set aside.
In the same skillet, add remaining peanut oil. Add garlic, carrots, and bell pepper. Stir-fry for about 3 minutes.
Push vegetables to the side of the skillet. Pour in beaten eggs and scramble until set, about 2 minutes.
Add soaked noodles, tofu, and Pad Thai sauce to the skillet. Toss everything together and cook for 3 minutes.
Stir in the bean sprouts and green onions. Cook for another 2 minutes, then remove from heat.
Garnish with chopped peanuts, cilantro, and serve with lime wedges.