Easy Pad Thai Recipe

Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain, but do not rinse.

Whisk the soy sauce, water, brown sugar, tamarind paste, lime juice, chili sauce and peanut butter in a small bowl until smooth. If necessary, gently warm the ingredients until the peanut butter is easy to whisk and combine with the other ingredients. Set aside.

Heat 2 Tablespoons of peanut oil in a wok or fry pan over high heat.

Add the tofu and cook, stirring often, over high heat, until it is just starts to brown.

Then, evenly sprinkle the garlic powder, salt, and ginger over the tofu and stir until it's evenly distributed.

Continue cooking until the tofu is lightly golden brown.

Then, add the carrots, onion, garlic and 1 Tablespoon peanut oil, stir and cook over medium-high heat until carrots are soft. Be sure to stir often.

Once the carrots are cooked, turn the heat to low.

Move the ingredients aside, add 1 Tablespoon peanut oil and the beaten egg to the empty space int he fry pan or wok.

Cook and scramble the egg over low heat until it's done.

Then add the cooked noodles, bean sprouts, peanuts, cilantro and sauce and stir to combine.

Cook for 5 minutes over medium-high heat, stirring often. Until sauce has coated everything evenly and beings to stick to the Pad Thai.

Serve immediately with a sprinkle of extra crushed peanuts, chopped cilantro and sliced green onions, if desired.