dinner · american
Crispy Tofu Pad Thai with Scrambled Egg & Crushed Peanuts
Ingredients Tap to check off
Instructions
1
Place dried flat rice noodles into a wide heatproof bowl and cover completely with boiling water to soak until pliable.
2
Whisk soy sauce, rice vinegar, brown sugar, crushed red pepper, and juice of half the lime in a small prep bowl.
3
Heat 1 tbsp neutral vegetable oil in a large 12-inch nonstick skillet or wok over medium-high heat until shimmering.
4
Add pressed tofu cubes in a single layer and sear undisturbed for 4 minutes until deeply golden and crisp underneath.
5
Flip tofu cubes with a spatula and cook 3 minutes until golden on all sides, then push to skillet rim.
6
Add remaining 1 tbsp neutral vegetable oil to the skillet center along with sliced shallot and minced garlic.
7
Sauté aromatics for 1 minute until fragrant, then pour beaten eggs into the empty center and scramble until softly set.
8
Drain softened noodles thoroughly in a colander, shaking off excess water, and immediately drop noodles directly into the hot skillet.
9
Pour the whisked skillet sauce over noodles and toss vigorously with tongs over high heat for 2 minutes until glossy.
10
Remove skillet from burner, fold in crisp bean sprouts and green onion batons, tossing gently in residual heat.
11
Divide Pad Thai into warm bowls, scattering coarsely chopped roasted peanuts over top and serving with fresh lime wedges.
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.