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!
- 1 block super firm tofu baked (see notes)
- 1 red pepper diced
- 5 green onions (white part) sliced
- 2 garlic cloves minced
- 1/2 cup bean sprouts
- 2 eggs
- 1 large carrot spiralized
- 8 oz. rice noodles (white or brown)
for the sauce:
- 1/4 cup soy sauce
- 2 tablespoon honey
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- green onions (green part)
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!