Foodie Indian

Ingredients:

• 8 oz (225g) rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup firm tofu, diced
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Sauce:

• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 3 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the fish sauce (or soy sauce), tamarind paste, brown sugar, and rice vinegar to make the sauce. Adjust the taste to your liking.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
4. Push the garlic to one side of the skillet and add the diced tofu to the empty space. Cook for a few minutes until the tofu starts to brown.
5. Push the tofu to one side as well, and pour the lightly beaten eggs into the empty space. Scramble the eggs until they’re cooked through.
6. Add the cooked rice noodles to the skillet, along with the sauce. Toss everything together until the noodles are evenly coated with the sauce and heated through.
7. Add the bean sprouts and chopped green onions to the noodles. Stir-fry for a minute or two until the bean sprouts are slightly wilted.
8. Serve the Pad Thai garnished with chopped peanuts, fresh cilantro, and lime wedges on the side.

Enjoy your delicious homemade Pad Thai! Feel free to customize it with your favorite protein or veggies. Happy cooking!