- ¼ cup brown sugar
- Juice of 1 lime
- ¼ cup fish sauce
- 3 Tbsp oyster sauce
- Rice bran or vegetable oil
- 300g firm tofu, cubed and pat dry
- 200g dried Pad Thai noodles
- ½ brown onion, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 cups bean sprouts
- 1 spring onion, finely sliced
- ⅓ cup chopped peanuts
- Lime wedges, to serve
- In a small jug or bowl, mix together the brown sugar, lime juice, fish sauce and oyster sauce. Stir until well combined, then set aside.
- In a large frying pan, bring a drizzle of oil to a medium high heat. Once hot, pan fry the tofu pieces until golden and crispy; around 1-2 minutes each side. Place onto a plate lined with a paper towel, and set aside.
- Soak the rice noodles as per pack instruction.
- Into the same frying pan, add the onion and garlic, and cook while stirring for 2-3 minutes over a medium heat or until the onion has softened. Push the onion to one side, then pour in the eggs and scramble before stirring through the onion.
- Add the tofu, noodles and bean sprouts to the pan, then toss to combine. Pour the sauce over the noodles, then gently stir for 2-3 minutes or until the sauce has coated the noodles.
- Sprinkle the spring onion and chopped peanuts over the noodles, then serve immediately alongside fresh lime wedges.