dinnerThai25 minmedium

Vegetarian Pad Thai

Rice noodles stir-fried with tofu, bean sprouts, egg, and the classic sweet-sour-salty pad thai sauce.

Prep15m
Cook10m
Total25m
Servings3
Calories420
Units:

Ingredients

0/14

Instructions

0/8
Chef's Tip

Soak the noodles in room temperature water, never hot. Hot water makes them mushy before they even hit the wok. They should be flexible but still have a slight chew.

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