HOUSE OF ASIA
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Pad Thai with tofu and egg
Jakub Kuroń Today, he's prepared his wife's favorite dish for you: the Thai specialty Pad Thai! It's a simple dish without any unnecessary additions, yet incredibly delicious! Remember to soak the noodles in lukewarm water beforehand; this will prevent them from sticking together and make them perfect for this dish. Enjoy!
Ingredients
- 200 gr rice noodles 5 mm
- 6 tablespoons Pad Thai paste
- 300 g natural tofu
- 2 onions
- 1 pepper
- A piece of zucchini
- 4 eggs M
- Vegetable oil for frying
- For decoration: peanuts, spring onion, chili pepper flakes, optional mung bean sprouts
A method of preparing
- Soak the noodles in cold water for 30-40 minutes. Cut the tofu into small cubes, pat dry with a paper towel, and fry in very hot oil until golden brown.
- Transfer the fried tofu to a plate. Heat vegetable oil in a pan. Sauté the diced onion and bell pepper. After 2 minutes, add the diced zucchini and sauté for a few minutes. Then add the drained pasta and sauté for a few minutes.
- Add the pad thai paste and cook, stirring occasionally. Turn the pan to one side and pour the beaten, salted eggs onto the other side. When they begin to set, stir in the remaining ingredients. Cook for another 1-2 minutes.
- Serve with spring onions, chopped peanuts and chili.
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Pasta 
Thailand 
15-30 minutes 
Shrimp 
Chicken 
Vegetables 