Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Vegetarian Authentic Pad Thai Noodles

4.3
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
120 min
SERVINGS
4 servings
Lunch Dinner Thai
Vegetarian Authentic Pad Thai Noodles
Ingredients
  • 2/3 cup dried rice vermicelli
  • 1/4 cup peanut oil
  • 2/3 cup thinly sliced firm tofu
  • 1 large egg, beaten
  • 4 cloves garlic, finely chopped
  • 1/4 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried red chili flakes
  • 3 tablespoons chopped peanuts
  • 1 pound bean sprouts, divided
  • 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
  • 3 tablespoons chopped peanuts
  • 2 limes, cut into wedges for garnish
Instructions
1
Submerge rice vermicelli noodles in a bowl filled with boiling water until they become pliable, 30 minutes to 1 hour. Discard the liquid and set the noodles aside.
2
Heat a generous amount of peanut oil over medium heat in a large wok.
3
Cook and stir the tofu in the wok, rotating the pieces until they are golden on all sides.
4
Transfer the tofu to a plate lined with paper towels to drain excess moisture.
5
Pour all but 1 tablespoon of the used oil from the wok into a small bowl; it will be reused later in this recipe.
6
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to shimmer.
7
Pour in the beaten egg and lightly toss it in the hot oil to scramble the egg.
8
Remove the egg from the wok and set it aside temporarily.
9
Pour the reserved peanut oil back into the small bowl in the wok.
10
Combine garlic and drained noodles in the wok, stirring until they are evenly coated with oil.
11
Add vegetable broth, lime juice, soy sauce, and sugar to the wok; toss and gently push the noodles around the pan to coat with the sauce.
12
Mix in the tofu, scrambled egg, salt, chili flakes, and 3 tablespoons of peanuts; toss to combine all the ingredients.
13
Add bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until the bean sprouts have softened slightly, 1 to 2 minutes.
14
Arrange the noodles on a warm serving platter and garnish with 3 tablespoons of peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter to complete the dish.