Authentic Pad Thai Noodles

This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.

Step: 1

Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.

Step: 2

Heat peanut oil over medium heat in a large wok.

Step: 3

Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.

Step: 4

Remove tofu with a slotted spoon and drain on plate lined with paper towels.

Step: 5

Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.

Step: 6

Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.

Step: 7

Pour in beaten egg and lightly toss in the hot oil to scramble the egg.

Step: 8

Remove egg from the wok and set aside.

Step: 9

Pour reserved peanut oil in the small bowl back into the wok.

Step: 10

Toss garlic and drained noodles in wok until they are coated with oil.

Step: 11

Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.

Step: 12

Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.

Step: 13

Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.

Step: 14

Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

Per Serving: 397 calories; protein 13.2g; carbohydrates 39.5g; fat 23.3g; cholesterol 40.9mg; sodium 1233.8mg.