Prep 25 mins
Cook 20 mins
I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. Found on Cooking Light website, but I have tweaked it some. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious! You can substitute soy sauce if fish sauce is not available to you.
- 2⁄3 cup chili sauce
- 1⁄4 cup brown sugar
- 2 tablespoons water
- 2 tablespoons fish sauce
- 1 1⁄2 teaspoons gingerroot, peeled and grated
- 1 teaspoon serrano pepper, seeded and diced
- 1⁄2 lb wide rice noodles (banh pho)
- 4 teaspoons vegetable oil, divided
- 1 (12 ounce) package extra firm tofu, drained and cubed
- 2 large egg whites
- 1 large egg
- 3 garlic cloves, minced
- 2 cups fresh bean sprouts
- 3⁄4 cup scallion, cut on a diagonal
- 1⁄2 cup fresh cilantro, minced and divided
- 1⁄3 cup dry roasted salted peanut, chopped
- 6 lime wedges
- Mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce. Set aside.
- Cook noodles in boiling water for 5 minutes or until done.
- Heat 2 tsp oil in a large nonstick skillet over medium heat.
- Add tofu and cook 7 minutes or until browned (Usually takes me longer). Remove from pan and set aside.
- Whisk together egg whites and egg in a small bowl.
- Heat 2 tsp oil in pan over medium-high heat. Add garlic and saute about 10 seconds. Add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
- Add sauce and noodles. Cook 2 minutes.
- Stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro. Cook 3 minutes until heated through, stirring occasionally.
- Sprinkle each serving with remaining cilantro and peanuts.
- Serve with lime wedges.