You are here: Home » Recipes » Pad Thai Tofu Pad Thai Tofu Recipe by Relish Contributor Yield 2 servings The national dish of Thailand, Pad Thai features the comforting texture of soft rice noodles against the crunch of fresh vegetables laced with sweet sauce. PrintEmail Ingredients 12 ounces rice noodles Water2 tablespoons rice vinegar2 tablespoons firmly packed palm sugar or light brown sugar2 tablespoons tamarind paste3 tablespoons canola oil, divided4 garlic cloves, minced2 large shallots, minced1/2 teaspoon dried red pepper flakes or 1 seranno chile, minced3/4 pound firm tofu, diced into 1/2-inch squares3 large eggs, optional2 cups fresh mung bean sprouts, rinsed well, for garnish4 green onions, sliced 1/2-inch thick, for garnish1 lime, cut into wedges, for garnish1/4 cup cilantro leaves, for garnish Instructions Soak noodles in hot tap water 30 to 40 minutes until softened. Meanwhile, mix vinegar, sugar and tamarind paste in a nonreactive bowl. Taste mixture to make sure balance of sweet, salty and sour is correct. You may want to adjust to satisfy your tastes. Heat half the oil in a wok or large saute pan over high heat. Add garlic, shallots and red pepper flakes. Stir-fry 2 minutes. Add diced tofu and stir-fry, adding a little water if needed to prevent sticking. Drain noodles and add to the pan. Stir to combine well. Add tamarind mixture and mix well. Remove from heat; set aside. If using eggs, add remaining oil to a nonstick skillet and cook eggs as you would for scrambled eggs. Remove from pan and chop eggs. Fold into noodle mixture. Place noodles on a large platter and garnish with bean sprouts, green onions, lime wedges, peanuts and cilantro.