Authentic Pad Thai Noodles

Recipe View 30 mins Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside. (30-60 minutes)

Recipe View 2 mins Heat peanut oil over medium heat in a large wok. (2 minutes)

Recipe View 5 mins Cook and stir tofu in the wok, turning the pieces until they are golden on all sides. (5-7 minutes)

Recipe View 2 mins Remove tofu with a slotted spoon and drain on a plate lined with paper towels. (2 minutes)

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

Recipe View 1 mins Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle. (1 minute)

Recipe View 1 mins Pour in beaten egg and lightly toss in the hot oil to scramble the egg. (1-2 minutes)

Recipe View 1 mins Remove egg from the wok and set aside. (1 minute)

Recipe View 1 mins Pour reserved peanut oil in the small bowl back into the wok. (1 minute)

Recipe View 2 mins Toss garlic and drained noodles in wok until they are coated with oil. (2-3 minutes)

Recipe View 2 mins Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce. (2 minutes)

Recipe View 2 mins Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients. (2 minutes)

Recipe View 2 mins 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. (2-3 minutes)

Recipe View 2 mins 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. (2 minutes)