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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious. You can substitute soy sauce if fish sauce is not available to you. Ingredients:
2/3 cup chili sauce |
1/4 cup brown sugar |
2 tablespoons water |
2 tablespoons fish sauce |
1 1/2 teaspoons gingerroot, peeled and grated |
1 teaspoon serrano pepper, seeded and diced |
1/2 lb wide rice noodles (banh pho) |
4 teaspoons vegetable oil, divided |
1 (12 ounce) package extra firm tofu, drained and cubed |
2 large egg whites |
1 large egg |
3 garlic cloves, minced |
2 cups fresh bean sprouts |
3/4 cup scallion, cut on a diagonal |
1/2 cup fresh cilantro, minced and divided |
1/3 cup dry roasted salted peanut, chopped |
6 lime wedges |
Directions:
1. Mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce. Set aside.
2. Cook noodles in boiling water for 5 minutes or until done.
3. Heat 2 tsp oil in a large nonstick skillet over medium heat.
4. Add tofu and cook 7 minutes or until browned (Usually takes me longer). Remove from pan and set aside.
5. Whisk together egg whites and egg in a small bowl.
6. Heat 2 tsp oil in pan over medium-high heat. Add garlic and saute about 10 seconds. Add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
7. Add sauce and noodles. Cook 2 minutes.
8. Stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro. Cook 3 minutes until heated through, stirring occasionally.
9. Sprinkle each serving with remaining cilantro and peanuts.
10. Serve with lime wedges.
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