Authentic Pad Thai Noodles

1. Stage

Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.

2. Stage

Heat peanut oil over medium heat in a large wok.

3. Stage

Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.

4. Stage

Remove tofu with a slotted spoon and drain on plate lined with paper towels.

5. Stage

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. Stage

Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.

7. Stage

Pour in beaten egg and lightly toss in the hot oil to scramble the egg.

8. Stage

Remove egg from the wok and set aside.

9. Stage

Pour reserved peanut oil in the small bowl back into the wok.

10. Stage

Toss garlic and drained noodles in wok until they are coated with oil.

11. Stage

Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.

12. Stage

Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.

13. Stage

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. Stage

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.