Ingredients

The following ingredients have 4 Servings
  • 8 ounces pad Thai rice noodles
  • 3 tablespoons soy sauce
  • 3 tablespoons organic brown sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons water
  • 1 teaspoon sambal oelek, (or to taste)
  • 2 garlic cloves, (minced)
  • 3 tablespoons canola oil, (or high-heat oil of choice, divided)
  • 1 (14 ounce or 400 gram) package extra firm tofu, (drained, pressed and cut into 1-inch cubes)
  • 2 cups snap peas
  • 1 medium red bell pepper, (cut into strips)
  • 1 medium shallot, (sliced into strips)
  • 3 medium scallions, (cut into 1-inch pieces)
  • 1 cup bean sprouts
  • 1/4 cup crushed roasted peanuts
  • Lime wedges

Instruction

  • Bring a medium pot of water to a boil. Add the noodles and cook them according to the package instructions*.
  • Drain the noodles in a colander then rinse them well with cold water. Drain them well then return them to the pot.
  • While the noodles cook, stir the sauce ingredients together in a small bowl. Taste-test the sauce and adjust any seasonings to your liking.
  • Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat. When the oil is hot, add the tofu in an even layer.
  • Allow the tofu to cook for about 10 minutes, flipping once or twice to brown the pieces on multiple sides.
  • Remove the tofu from the skillet and transfer it to a plate.
  • Add another 2 tablespoons of oil to the skillet and raise the heat to high.
  • Add the snap peas, bell pepper and shallot to the skillet. Stir-fry the veggies until they become tender-crisp and intensify in color, about 2 minutes.
  • Lower the heat a bit. Push the veggies to the side of the skillet and pour the sauce onto the hot cooking surface. Be very careful — the skillet should be hot at this point, and the sauce could sputter.
  • Let the sauce bubble up for a few seconds, then add the noodles and scallions. Stir-fry for about 1 minute, until the sauce thickens up just a bit, flipping the noodles quickly with a spatula or stirring them with a fork to coat them with the sauce.
  • Add the tofu to the skillet, flip everything a few times to distribute the tofu, and remove the skillet from the heat.
  • Top the pad Thai with bean sprouts and peanuts. Divide onto plates and serve with lime wedges.