Pad Thai with tofu and Ros Thai Thai sauce
A Thai dish in 15 minutes? Yes, it's possible! Just use the Pad Thai Rosé Thai sauce, which will save you a lot of time. Let's get started! Thanks for the recipe! waffle.plantation.
Number of servings
2
Sharpness level
MILD
Preparation time
15 min
Difficulty level
EASY
INGREDIENTS
- 100 gr House of Asia Gluten-Free Rice Noodles
- 80 ml Pad Thai Ros Thai Thai Sauce
- 1 spoon House of Asia Light Soy Sauce
- 90 gr House of Asia Mung Bean Sprouts
- 2-3 tablespoons of oil
- 3 garlic cloves
- 150 g tofu
- 2 eggs
- 1 bunch of chives (or 2 spring onions)
- Roasted peanuts (chopped or crushed, e.g. in a mortar)
A METHOD OF PREPARING
- Cook the pasta for about 4 minutes in lightly salted water.
- Meanwhile, pour oil into a wok and turn on the heat. Press the garlic through a garlic press and place in the wok. Drain the tofu and dice it. Place in the wok and add the soy sauce. Fry for a few minutes (about 3), stirring occasionally.
- Drain the pasta in a colander and rinse with cold water to prevent it from sticking together.
- Crack 2 eggs into the wok and quickly mix with the tofu and garlic. After a minute, add the noodles and stir to combine. After 2 minutes, add the Ros Thai Thai Pad Thai sauce and cook for another 2 minutes, stirring occasionally.
- Finally, add the sprouts and chopped chives, mix and fry for a while.
- Serve the Pad Thai with chopped peanuts. Enjoy!
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