World Cuisine Recipe ∼ Pad Thai with Tofu

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

Ingredients

• 1 (12 ounce) package tofu, drained and cubed
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 8 ounces dry rice stick noodles
• ¼ cup water
• ¼ cup sriracha hot sauce
• ¼ cup soy sauce
• 2 tablespoons white sugar
• 1 tablespoon tamarind concentrate
• 1 teaspoon red pepper flakes
• ½ onion, sliced
• 1 egg
• 2 tablespoons chopped spring onions
• 1 tablespoon crushed peanuts
• 1 lime, cut into wedges

Cooking Directions

1. Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition Facts

• calories451.8
• carbohydrateContent61.1 g
• cholesterolContent46.5 mg
• fatContent16.8 g
• fiberContent3 g
• proteinContent14.4 g
• saturatedFatContent2.5 g
• sodiumContent1579.2 mg
• sugarContent7.8 g