Time
45 min
Serving
4 persons
Calories
452
This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
Ingredients
- tofu, drained and: 1 pack (12 ounce pack, cubed)
- cornstarch: 1 Tbsp
- vegetable oil: 3 Tbsp (divided)
- ounces dry rice stick noodles: 8 piece
- water: 0.25 cup
- Sriracha hot sauce: 0.25 cup
- soy sauce: 0.25 cup
- white sugar: 2 Tbsp
- tamarind concentrate: 1 Tbsp
- red pepper flakes: 1 tsp
- onion: 0.5 piece (sliced)
- egg: 1 piece (optional)
- spring onions: 2 Tbsp (chopped)
- peanuts: 1 Tbsp (crushed)
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
-
Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
-
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
-
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
-
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
-
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.
