Easy Pad Thai

Place Pad Thai noodles in large bowl and cover completely with hot (not boiling) water; let stand 10 minutes or until softened and pliable. Drain and set aside.

Meanwhile, combine water, brown sugar, rice wine vinegar, 6 tsp. (30 mL) of the Knorr® Taste of Thailand Concentrated Bouillon and sriracha in medium bowl until well blended; set aside.

Gently toss tofu with remaining 1 tsp. (5 mL) Concentrated Bouillon. Heat 2 Tbsp. (30 mL) vegetable oil in large nonstick skillet over medium heat. Add tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove, set aside. Wipe skillet clean if necessary.

Heat remaining 1 Tbsp. (15 mL) vegetable oil in skillet over medium heat and cook shallot 2 minutes. Add garlic and cook 30 seconds. Push shallot mixture to the side of skillet and add beaten eggs; cook by scrambling and breaking into little pieces. Stir into shallot mixture to combine. Add Pad Thai noodles and Bouillon sauce, cook 1 minute stirring constantly, or until almost all liquid is absorbed and noodles are evenly coated, moist and al dente. Add the reserved cooked tofu and scallions; cook 30 seconds to combine.

Serve, if desired, topped with your favorite Pad Thai toppings such as bean sprouts, chopped peanuts, lime wedges, sliced green onions and chopped fresh cilantro.