Vegetarian Pad Thai with Glass Noodles

Name: Vegetarian Pad Thai with Glass Noodles
Ingredients: Pad Thai Sauce; 2 tablespoons soy sauce; 2 tablespoons palm sugar; 2 tablespoons tamarind paste; 1 tablespoon sesame oil; Pad Thai Ingredients; 1 small pack fresh glass noodles; 1 cup firm tofu, cut into small cubes; 2 large eggs; 1 cup bean sprouts; 3 stalks garlic chives, cut into 1-inch pieces; Crushed peanuts, chili flakes, lime wedges; Vegetable oil; 2 teaspoons dark soy sauce

Ni Cha Ree @nicharee

ภูเก็ต

For breakfast today, I skipped meat for a healthier meal. For all stir-fried dishes at home, I use rice bran oil.

Ni Cha Ree @nicharee

ภูเก็ต

For breakfast today, I skipped meat for a healthier meal. For all stir-fried dishes at home, I use rice bran oil.

Saved

Ingredients

Pad Thai Sauce
2 tablespoonssoy sauce
2 tablespoonspalm sugar
2 tablespoonstamarind paste
1 tablespoonsesame oil
Pad Thai Ingredients
1small pack fresh glass noodles
1 cupfirm tofu, cut into small cubes
2large eggs
1 cupbean sprouts
3 stalksgarlic chives, cut into 1-inch pieces
Crushed peanuts, chili flakes, lime wedges
Vegetable oil
2 teaspoonsdark soy sauce

Saved

Steps

1

Make the sauce: In a small saucepan, combine soy sauce, palm sugar, and tamarind paste. Heat until the sugar dissolves, then stir in the sesame oil. Remove from heat and set aside. (You can store this sauce in the refrigerator for later use.)
2

Fry the tofu until golden brown, then set aside.
3

Heat a pan with a little vegetable oil. Add the tofu and glass noodles, and stir-fry. Pour in the prepared sauce and dark soy sauce, and mix well. Push everything to the side of the pan, add the eggs, scramble, then mix everything together. Add the garlic chives and bean sprouts, stir-fry briefly, then turn off the heat.
4

Top with extra garlic chives, crushed peanuts, and chili flakes. Serve with lime wedges.