Vegetarian Pad Thai Recipe
(With Firm Tofu)
1 pack of AFC Firm Tofu (Choose from 3 different sizes: 14oz Organic, 19oz & 14oz)
4 tablespoons vegetable oil
2/3 cup Sichuan chili sauce
1/2 pound rice noodles (wide style or pho noodles)
1 1/2 teaspoons ginger, fresh (grated and peeled)
1 teaspoon seeded chiles, chopped
2 large egg whites & 1 large egg with yolk
3 garlic cloves, minced
2 cup bean sprouts, fresh
3/4 cup green onions
1/2 cup cilantro, minced
2 tablespoons fish sauce (optional)
1/3 cup peanuts, chopped (optional)
1/4 cup brown sugar
2 tablespoons water
Heat the oil in a wok/pan over high heat.
When the oil is hot, add the chopped chiles and cook for a few seconds. Remove from pan.
Separately, cook noodles in boiling water for 5 minutes or until done.
Drain and rinse with cold water; drain well.
Also separately, heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add tofu; cook for 7 minutes or until browned, stirring occasionally. Remove from pan.
Combine egg whites and egg, stirring well.
Heat 2 teaspoons vegetable oil in pan over medium-high heat.
Add garlic and saute for 10 seconds.
Add egg mixture and cook for 30 seconds or until soft-scrambled, stirring constantly.
Stir in chili sauce mixture and noodles; cook for 2 minutes.
Stir in tofu, bean sprouts, onions and 1/4 cup cilantro; cook for 3 minutes or until thoroughly heated.
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture.
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