Classic Thai street food made vegetarian with rice noodles, crispy tofu, fresh bean sprouts, and a tangy tamarind sauce. Topped with crushed peanuts and lime for the perfect balance of sweet, sour, salty, and spicy.
Get everything ready before you start cooking
Follow these steps in active cooking mode
Soak rice noodles in warm water for 15-20 minutes until pliable but still firm. Drain and set aside.
⏱ Soak for 15-20 minutesMix together the tamarind paste, fish sauce (or soy sauce), brown sugar, rice vinegar, and chilli flakes in a small bowl. Set aside.
Heat 2 tablespoons of oil in a wok over high heat. Add the tofu cubes and fry until golden and crispy on all sides.
⏱ 5-6 minutesRemove tofu to a plate. Add remaining oil and garlic to the wok. Stir-fry for 30 seconds until fragrant.
⏱ 30 secondsIf using eggs, push the garlic to one side of the wok. Crack the eggs into the empty space and scramble until just set, then mix with the garlic.
⏱ 1-2 minutesAdd the soaked noodles and sauce to the wok. Toss everything together over high heat until the noodles are coated and have absorbed most of the sauce.
⏱ 2-3 minutesAdd the crispy tofu, bean sprouts, and spring onions. Toss for 1 minute until the bean sprouts are just wilted but still crunchy.
⏱ 1 minuteServe immediately topped with crushed peanuts, fresh coriander, and lime wedges on the side. Squeeze lime over before eating.