Pad Thai(ish)

Recipe adapted from Kale Junkie.

Ingredients:

• 14 oz. rice noodles
• 3 TBSP olive oil, divided
• 1 package of tofu
• 1 TBSP cornstarch
• 2 TBSP soy sauce
• 1 red bell pepper, thinly sliced
• 1 c. carrots, shredded
• 3 garlic cloves, mashed
• 4 eggs
• 1 c. Napa cabbage, shredded
• 1 c. green onions, thinly sliced
• 1/2 c. cilantro
• 1 lime juiced
• 1/2 tsp. red pepper flakes
• Garnish: 1/3 c. chopped peanuts, chopped cilantro, and 1 lime, juiced and drizzled over the dish

Sauce:

• 1/2 c. soy sauce
• 2 TBSP sesame oil
• 3 TBSP fish sauce
• 1/3 heaping c. brown sugar
• 3 TBSP rice wine vinegar
• 1/4 c. creamy peanut butter
• 1 tsp. ground ginger

Directions:

1. Prepare Noodles: Cook noodles according to package.
2. Sauce: Add all sauce ingredients to a blender and blend until smooth and set aside.
3. Tofu: Press tofu to remove moisture for at least 15 minutes. Then cube and toss with cornstarch and soy sauce. Heat a skillet over medium high heat, and then add 2 TBSP of olive oil. Add the tofu and pan fry until all sides are browned and crispy. Remove tofu from pan and set aside.
4. Veggies: Add the remaining 1 TBSP of olive oil to the skillet; then add the bell pepper, carrots, and garlic and cook until veggies have softened, about 4 minutes. Remove veggies from pan and set aside.
5. Eggs: Lower heat to medium and scramble the eggs in the skillet.
6. Assemble: Add the veggies, tofu, noodles, and sauce to the pan and toss to coat allowing the noodles to absorb the sauce; then add the cabbage, cilantro, and green onions and toss to coat. Top with chopped peanuts, chopped cilantro, and lime juice.

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Pad Thai(ish)

Recipe by RC

Ingredients

• 14 oz. rice noodles

• 3 TBSP olive oil, divided

• 1 package of tofu

• 1 TBSP cornstarch

• 2 TBSP soy sauce

• 1 red bell pepper, thinly sliced

• 1 c. carrots, shredded

• 3 garlic cloves, mashed

• 4 eggs

• 1 c. Napa cabbage, shredded

• 1 c. green onions, thinly sliced

• 1/2 c. cilantro

• 1 lime juiced

• 1/2 tsp. red pepper flakes

• Garnish: 1/3 c. chopped peanuts, chopped cilantro, and 1 lime, juiced and drizzled over the dish

• Sauce:

• 1/2 c. soy sauce

• 2 TBSP sesame oil

• 3 TBSP fish sauce

• 1/3 heaping c. brown sugar

• 3 TBSP rice wine vinegar

• 1/4 c. creamy peanut butter

• 1 tsp. ground ginger

Directions

• Prepare Noodles: Cook noodles according to package.
• Sauce: Add all sauce ingredients to a blender and blend until smooth and set aside.
• Tofu: Press tofu to remove moisture for at least 15 minutes. Then cube and toss with cornstarch and soy sauce. Heat a skillet over medium high heat, and then add 2 TBSP of olive oil. Add the tofu and pan fry until all sides are browned and crispy. Remove tofu from pan and set aside.
• Veggies: Add the remaining 1 TBSP of olive oil to the skillet; then add the bell pepper, carrots, and garlic and cook until veggies have softened, about 4 minutes. Remove veggies from pan and set aside.
• Eggs: Lower heat to medium and scramble the eggs in the skillet.
• Assemble: Add the veggies, tofu, noodles, and sauce to the pan and toss to coat allowing the noodles to absorb the sauce; then add the cabbage, cilantro, and green onions and toss to coat. Top with chopped peanuts, chopped cilantro, and lime juice.