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Tofu Pad Thai
A Thai inspired rice noodle dish consisting of fried tofu, egg, peanut, green onions, cilantro, and a spicy sauce.
servings: 8
total time: 45 minutes
recipe by: Rae
Ingredients
- 1 lb thin rice noodles
- 2 TBSP peanut oil
- 1 lb extra firm tofu, drained and cubed
- 4 eggs, lightly scrambled
- 1 bunch green onions, whites cut into 1 1/2 inch pieces, greens sliced
- 2 cups bean sprouts
- 1 cup roasted unsalted peanuts
- 1/4 cup cilantro, chopped
- Sauce:
- 6 TBSP soy sauce
- 2 TBSP water
- 4 TBSP creamy natural peanut butter
- 1/2 cup chili garlic sauce
- 2 TBSP lime juice
- 2 TBSP lemon juice
- 2 TBSP rice vinegar
- 4 TBSP honey
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Directions
- Place the rice noodles in a pot and cover with VERY hot water and allow to sit for 20 minutes.
- In a bowl combine the ingredients for the sauce: soy sauce, water, peanut butter, chili garlic sauce, lime juice, lemon juice, rice vinegar and honey stir well to combine.
- In a wok or large nonstick pan heat the peanut oil over high heat until wisps of smoke are visible. Carefully add the tofu and the white pieces of green onion, stir-fry rapidly until the edges of the tofu are slightly browned and crisp, about 2 minutes.
- Add the eggs and cook until well scrambled, about 1-2 minutes. Add the noodles and stir-fry for 1-2 minutes. Add the sauce and stir-fry rapidly until the sauce absorbs into the noodles, about 3 minutes.
- Toss in half of peanuts, half of the green onion slices, half the cilantro and all of the bean sprouts and stir-fry 1 minute.
- Place into the serving bowl and top with the remaining peanuts, green onions, and cilantro for garnish.
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