Air Fryer Pad Thai

Soak the 8 oz rice noodles in warm water for about 15-20 minutes until they are softened. Drain and set aside.
In a bowl, mix together the 3 tablespoons tamarind paste, 3 tablespoons fish sauce (or soy sauce), 2 tablespoons brown sugar,1 tablespoon lime juice 1 teaspoon chili powder and 1/2 teaspoon salt Adjust the flavors according to your taste preferences.
Preheat your air fryer to 350 degrees F (175°C), for 3-5 minutes. If using 1 cup diced tofu or chicken, lightly sauté it in a pan with a 2 tablespoons vegetable oil until cooked and slightly crispy. Set aside.
Add the sliced 1 small onion and minced 2 cloves garlic to the air fryer, brush with olive oil, or spray with olive oil. Set cook time for 2-3 minutes until they are softened.
Push the onions and garlic to the side of the basket and pour the beaten 2 large eggs into the empty space. Let them cook for a minute or so, then scramble them with a spatula until they are fully cooked and mixed with the onions.
Add the soaked rice noodles to the air fryer basket. Pour the prepared sauce over the noodles. Gently toss and mix everything together using tongs or a spatula. If using pre-cooked tofu or chicken, add it now. Air fry the mixture at 350 degrees F (175°C) for 4-5 minutes, tossing or stirring occasionally to ensure even cooking.
Open the air fryer and add the 1 cup bean sprouts and chopped 1/2 cup chopped green onions. Toss everything together again. Once the noodles are heated through and the bean sprouts have slightly softened, remove the basket from the air fryer. Serve the Pad Thai in bowls, garnished with 1/4 cup crushed peanuts and 4 wedges lime.

Description

Ingredients

Pad Thai Ingredients:

Sauce Ingredients:

Instructions

Equipment

Nutrition