Tofu Pad Thai

1. 1

   Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.

2. 2

   Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.

3. 3

   Mix paprika and cayenne pepper in a small bowl.

4. 4

   Heat 1 tablespoon vegetable oil in a skillet over medium heat.

5. 5

   Cook and stir eggs in the hot oil until lightly cooked.

6. 6

   Transfer eggs to a bowl.

7. 7

   Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat.

8. 8

   Cook and stir green onions and garlic together quickly, about 10 seconds.

9. 9

   Stir tofu and paprika mixture into green onion mixture; toss to combine.

10. 10

    Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.

11. 11

    Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.

12. 12

    Garnish with crushed peanuts.

* Per serving · 4 servings · Values may vary.