Authentic Pad Thai Noodles Recipe

Name: Authentic Pad Thai Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2
Heat peanut oil over medium heat in a large wok.
3
Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4
Remove tofu with a slotted spoon and drain on plate lined with paper towels.
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.
6
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7
Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8
Remove egg from the wok and set aside.
9
Pour reserved peanut oil in the small bowl back into the wok.
10
Toss garlic and drained noodles in wok until they are coated with oil.
11
Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12
Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
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.
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.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup dried rice vermicelli, 1/4 cup peanut oil, 2/3 cup thinly sliced firm tofu, 1 large egg, beaten, and more.

Yes, Authentic Pad Thai Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Pad Thai Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions