Pink Pad Thai

• Soak rice noodles for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 tbsp cooking oil
• 1 cup cubed frozen tofu
• 1 medium beet, julienned and diced
• 2 shallots, finely diced
• 6 oz dried rice noodles, pre-soaked
• 1/2 cup Pad Mee Korat sauce
• 1 cup fresh bean sprouts

1. 1Heat cooking oil in a wok or large pan over medium-high heat.
2. 2Add cubed tofu, julienned and diced beets, and diced shallots to the hot pan.
3. 3Stir-fry vigorously until the vegetables soften and the beet color begins to infuse.
4. 4Add the first portion of pre-soaked rice noodles to the pan.
5. 5Pour a generous amount of Pad Mee Korat sauce over the noodles and vegetables.
6. 6Stir thoroughly to coat the noodles and distribute the pink color.
7. 7Add the remaining pre-soaked rice noodles and more Pad Mee Korat sauce.
8. 8Continue stirring vigorously until all ingredients are well combined and evenly coated.
9. 9Add fresh bean sprouts to the pan.
10. 10Quickly toss the entire dish to incorporate the bean sprouts, ensuring they remain crisp.

These instructions are our analysis of the original video. Watch on YouTube →