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Pad Thai with Lainey's Chilli Oil


  • 8 oz (225g) rice noodles

  • 2 tablespoons vegetable oil

  • 1 cup tofu, cubed

  • 1 cup bean sprouts

  • 1/2 cup sliced carrots

  • 2 cloves garlic, minced

  • 2 eggs (optional, omit for a vegan version)

  • 3 tablespoons soy sauce

  • 2 tablespoons tamarind paste (or lime juice as a substitute)

  • 1 tablespoon brown sugar (adjust to taste)

  • 2 tablespoons Lainey's Chilli Oil (adjust to your desired level of spiciness)

  • 1/4 cup chopped green onions

  • 1/4 cup crushed peanuts

  • Lime wedges and cilantro for garnish


  1. Cook the rice noodles according to the package instructions until they are just tender. Drain and set aside.

  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until it becomes golden and crispy on all sides. Remove the tofu from the pan and set it aside.

  3. In the same pan, add the minced garlic, sliced carrots, and bean sprouts. Stir-fry for a few minutes until the vegetables are slightly tender.

  4. Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked through.

  5. Add the cooked rice noodles to the pan with the vegetables and eggs.

  6. In a small bowl, mix together the soy sauce, tamarind paste (or lime juice), brown sugar, and Lainey's Chilli Oil. Pour this sauce mixture over the noodles and toss everything together until well combined. Make sure the sauce coats all the ingredients.

  7. Add the cooked tofu back into the pan and give everything a final toss.

  8. Taste the Pad Thai and adjust the seasoning according to your preference. You can add more soy sauce, sugar, or Lainey's Chilli Oil if desired.

  9. Serve the Pad Thai on plates or in bowls, garnished with chopped green onions, crushed peanuts, lime wedges, and cilantro.


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