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Veggie Pad Thai

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Veggie Pad Thai


All you need:



  • 8 ounces dried wide, flat
    rice noodles

  • 1/4 cup fresh lime juice,
    plus lime wedges for serving (3 limes)

  • 3 tablespoons soy sauce
    or fish sauce

  • 1 tablespoon chili sauce,
    such as Sriracha

  • 1 tablespoon packed
    dark-brown sugar

  • 2 tablespoons canola oil

  • 2 large eggs, lightly
    beaten

  • 1 package (14 ounces)
    firm tofu, drained, thinly sliced, and patted dry

  • 2 medium carrots, peeled
    and shredded

  • 2 garlic cloves, minced

  • 8 scallions, thinly
    sliced

  • 2 tablespoons roasted
    salted peanuts, chopped

  • 1/4 cup fresh cilantro
    leaves



All you do:



  1. Soak noodles according to
    package instructions; drain. In a small
    bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

  2. In a large nonstick
    skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat
    bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, finely chop.
    Add 4 teaspoons oil to skillet and
    heat. Add tofu in a single layer and cook until golden brown on both sides, 7
    minutes, flipping halfway through. Transfer
    to cutting board.

  3. Add 1 1/2 teaspoons oil,
    carrots, garlic, and scallion whites to skillet and cook until softened, 5
    minutes. Add lime-juice mixture and
    bring to a simmer. Add noodles and cook,
    stirring frequently, 1 minute. Add eggs
    and tofu and gently toss to combine. Divide among four plates and top with peanuts,
    cilantro, and scallion greens. Serve
    with lime wedges.

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