Pad Thai
Ingredients
- 8 oz Pad Thai rice noodles
- “Eggs”: • 15 oz block extra firm tofu, drained • 1/2 tsp turmeric • 1/2 tsp salt or black salt
- Veggies & Sauce: • 3 tbsp brown sugar • 2 tbsp soy sauce • 1 tbsp peanut butter • 1-3 tbsp Sriracha • 3 tbsp cornstarch + 1/2 cups water or vegetable broth • 4 cloves garlic, minced • 4 green onions, sliced • 1 small purple onion, diced • 1 carrot, grated • 1/3 cup dry roasted cashews • 1 tbsp oil or spray
Preparation
One large pan, 1 medium pot, bowl
Prep all your vegetables. Turn large pan on and add oil, crumbled tofu, turmeric and black salt to pan. Sauté for about 7 minutes. Add onion and carrots to pan for another 5-10 minutes until onion becomes translucent. Set aside when done. 2 Boil water in a pot and cook your noodles as instructed on box. Save 1/2 cup of this hot water. Drain and set noodles aside when done
Place 1/2 cup of hot water in a bowl and add soy sauce, peanut butter, brown sugar, corn starch and Sriracha. Use a fork or small whisk to mix well. 4 Turn pan to low heat and add garlic and sauce to pan, heat for 2 minutes then add noodles, vegetables and tofu to pan and mix well. Turn pan off, and finally add cashews, green onions and serve