Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

Recipe Summary

cook:
15 mins
additional:
10 mins
total:
45 mins
prep:
20 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.

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  • Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.

  • Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.

  • Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.

  • Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition Facts

452 calories; protein 14.4g; carbohydrates 61.1g; fat 16.8g; cholesterol 46.5mg; sodium 1579.2mg. Full Nutrition
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