Description
This Pad Thai brings a burst of flavor with each bite, featuring a rich sauce, fresh veggies, and protein-packed tofu. Great for quick dinners!
Ingredients
Scale
- 2 tablespoons soy sauce
- 3 tablespoons water (or fish sauce)
- 5 tablespoons light brown sugar
- 2 tablespoons tamarind paste (or lime juice)
- 1 tablespoon lime juice
- 1 tablespoon chili sauce
- 3 tablespoons peanut butter
- 8 ounces udon noodles (or pad thai noodles)
- 14 ounces extra firm tofu (cut into ½" cubes)
- 4 tablespoons peanut oil (divided)
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 cup carrots (julienned)
- ¼ cup green onions (finely sliced)
- 2 eggs
- 1 ½ cups bean sprouts (4.5 ounces)
- ¼ cup peanuts (crushed)
- ¼ cup cilantro (chopped)
Instructions
- Bring a large pot of water to a boil.
- Add the noodles and cook according to the package directions.
- Drain the noodles but do not rinse.
Notes
Feel free to substitute udon noodles with pad Thai noodles for authentic taste.
For a spicier kick, add more chili sauce according to your preference.
Garnish with chopped cilantro and crushed peanuts for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg