Name: Authentic Pad Thai Noodles
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Dried rice vermicelli - ⅔ cup; Peanut oil - ¼ cup; Thinly sliced firm tofu - ⅔ cup; Large egg, beaten - 1; Garlic, finely chopped - 4 cloves; Vegetable broth - ¼ cup; Fresh lime juice - 2 tablespoons; Soy sauce - 2 tablespoons; White sugar - 1 tablespoon; Salt - 1 teaspoon; Dried red chili flakes - ½ teaspoon; Chopped peanuts - 3 tablespoons; Bean sprouts, divided - 1 pound; Green onions, whites cut thinly across and greens sliced into thin lengths - divided - 3; Chopped peanuts - 3 tablespoons; Limes, cut into wedges for garnish - 2

Ingredients for - Authentic Pad Thai Noodles

1. Dried rice vermicelli ⅔ cup

2. Peanut oil ¼ cup

3. Thinly sliced firm tofu ⅔ cup

4. Large egg, beaten 1

5. Garlic, finely chopped 4 cloves

6. Vegetable broth ¼ cup

7. Fresh lime juice 2 tablespoons

8. Soy sauce 2 tablespoons

9. White sugar 1 tablespoon

10. Salt 1 teaspoon

11. Dried red chili flakes ½ teaspoon

12. Chopped peanuts 3 tablespoons

13. Bean sprouts, divided 1 pound

14. Green onions, whites cut thinly across and greens sliced into thin lengths - divided 3

15. Chopped peanuts 3 tablespoons

16. Limes, cut into wedges for garnish 2

How to cook deliciously - 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.