Tofu Pad Thai
This Tofu Pad Thai uses a combination of carrot noodles and rice noodles as a base, is topped with crispy baked tofu, green onion and peanuts and is coated in honey and soy sauce that's sure to please the whole family!
Servings: 4
Ingredients
- 1 block super firm tofu baked (see notes)
- 1 red pepper diced
- 5 green onions (white part) sliced
- 2 garlic cloves minced
- ½ cup bean sprouts
- 2 eggs
- 1 large carrot spiralized
- 8 oz. rice noodles (white or brown)
for the sauce:
- ¼ cup soy sauce
- 2 tablespoon honey
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
Instructions
- Cook the rice noodles over the stove according to the package instructions. Spiralize the carrot and set aside. Whisk 2 eggs together in a bowl and set aside, and in a separate bowl make the sauce and set it aside as well.
- Add red pepper, the white part of the green onion and the garlic to a wok or large skillet, then sauté with 1 teaspoon olive oil for 3-5 minutes. Then, add bean sprouts and cook for 1 more minute. Use a spatula to create a hole in the middle of the wok, then pour the eggs into the center and scramble them.
- Now, add the carrot noodles to the wok and use tongs to toss for 1-2 minutes or until the noodles are slightly soft, then add the cooked rice noodles and stir everything together.
- Pour sauce over the mixture and toss to combine, then add the baked tofu.
- Top the dish with cilantro, the green part of the green onions and peanuts and enjoy!
Notes
*You can find a recipe for baked tofu here.