When I whip up a batch of Pad Thai at home, it feels like a small trip to the bustling streets of Thailand. In this simple dish, tender noodles meet sizzling golden tofu, all beautifully enrobed in a tangy-sweet sauce that clings to every strand. To top it off, a handful of crunchy peanuts and aromatic fresh herbs add just the right textural contrast and pop of freshness. Perfect for feeding four hungry souls without breaking a sweat! Whether you’re looking for an exotic yet easy weekday dinner or something different to serve at your next gathering, this Pad Thai recipe delivers big flavor with minimal fuss.
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Imagine yourself wandering the bustling streets of Thailand, where the tempting aroma of fresh Pad Thai wafts through the air, guiding you to a humble street vendor. As you watch them expertly toss noodles in a sizzling wok, you can't help but feel drawn to recreate this culinary delight in your own kitchen. So grab your apron and let's dive into making this classic dish that combines soft noodles with crisp vegetables and tofu, all wrapped up in a tantalizing sauce that’s sure to transport your senses straight to the heart of Thailand. Ready to begin? Let’s get cooking!
Steps to follow
1
Soak the Thai rice noodles in warm water until they are soft, about 20 minutes, then drain.
2
Heat vegetable oil in a large pan over medium-high heat and fry tofu until golden brown.
3
Push the tofu aside, crack the egg into the pan, and scramble it until fully cooked.
4
Add the drained noodles to the pan with fish sauce, soy sauce, lime juice, brown sugar, and chili powder. Toss everything together and cook until the noodles are tender.
5
Add green onions, peanuts, and bean sprouts to the pan. Mix well and cook for an additional 2 minutes.
6
Serve the Pad Thai on plates or in bowls, garnished with lime wedges and fresh cilantro.
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