Pad Thai
Ingredients
- for the tofu:
- 1 tbs of agave
- 1 tbs of soy sauce
- 1 tsp of rice vinegar
- 1 tsp of sesame oil
- 14oz of diced tofu
- for the pad thai sauce:
- 1/4 cup of date paste
- 5 tbs of agave syrup
- 3 tbs of liquid aminos
- 1 tsp of chili powder
- 1 tsp of rice vinegar
- for the pad thai:
- 1 tbs of sesame oil
- 1 clove of minced garlic
- 1/3 cup of minced shallot
- 3/4 cup of matchstick carrots
- 8oz of pad thai noodles
- 1/8 cup of sliced green onions
- 1 cup of mung bean sprouts
- 1/4 cup of roasted peanuts
Preparation
Preheat oven to 400° f
Combine first four ingredients into a bowl and whisk well
Add tofu and let marinate for a few minutes
Place tofu onto a greased baking sheet and bake for 40 minutes flipping halfway
Set aside when finished
Combine all ingredients for pad thai sauce into a blender and blend until smooth and set aside
In a large pot bring water to a boil and cook noodles according to package directions
Drain and set aside when finished
In a large pan or wok add sesame oil, garlic, shallot, and tofu
Stir until fragrant and add carrot
Mix in noodles and pour in pad thai sauce
Mix in remaining ingredients
Serve and enjoy