A simple recipe for pad Thai!
16 oz. flat straight cut rice noodles
3 Tbsp. gluten-free soy sauce
2 Tbsp. rice vinegar
2 Tbsp. organic brown sugar
2 Tbsp. lime juice
1/2-1 Tbsp. sriracha sauce (depending on how much heat you prefer)
2 Tbsp. peanut or vegetable oil
4 cloves garlic, minced
1 cup extra firm tofu, drained and diced
1 1/2 cup bean sprouts
6 green onions, chopped
1/3 cup peanuts, chopped
A couple of limes, sliced into wedges (optional)
To a bowl of hot water, add rice noodles and let soak 30 minutes. Remove softened noodles from the water, put them into another bowl and set aside. To a small bowl, add soy sauce, rice vinegar, brown sugar, lime juice, and sriracha. Whisk well, and set to the side. Heat oil in a wok over medium- high heat. Add garlic and stir-fry a few seconds. Add tofu and stir-fry a few minutes. Add noodles. Use tongs to stir and cook a couple minutes. Add sauce. Continue to stir and cook until the sauce is mostly absorbed. Add half of the bean sprouts, most of the onions, and half of the peanuts. Stir and cook about 30 seconds more. Garnish each serving with the remaining bean sprouts, onions, peanuts, and lime wedges. Makes 4-6 servings.
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