Simply Pad Thai

Our play on everyone's favorite Thai dish is as fun to eat as it is tasty. It is deceivingly easy to make and colorfully pleasing to the eye. Relying heavily on our sense of umami, we found this recipe hitting all the bases: sweet & savory, tangy & fresh, you name it!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:25

Sauce Ingredients

3/4  cup hot water

1/4  cup cane sugar (can be subbed for sweetener of your choice)

1 1/2 tbsp creamy peanut butter

1/2 cup soy sauce

1 - 2  tbsp sriracha

1 lime, juiced

1  tsp grated ginger

Pad Thai Ingredients

8  oz rice noodles, large or extra large

1  tbsp vegetable oil

1/2 cup firm tofu, pressed and cut into 1/2in x 1/2in cubes

1/2 green pepper, thinly sliced lengthwise

1/2 red onion, chopped

2  cloves garlic

2  tsp grated ginger

1  cup shredded carrot (about 1 large carrot)

1 cup mushrooms, sliced and quartered

2  scallions, sliced into 2- inch sections


1Place noodles in bowl or dish and then pour hot water to cover them and set them aside to soften (about 20 min).

2While the noodles are soaking, put all the ingredients for your sauce together in a small bowl. Whisk together until smooth and set aside. If the peanut butter is having trouble mixing, microwave the mixture for 30 sec.

3In a large non-stick skillet, bring 1 tbsp oil over med-high heat. Place tofu (along with a dash of salt and pepper) into the pan and occasionally toss for 5-7 min, until most sides are golden brown.

4Reduce the heat to medium. Add in your green pepper and red onion and sauté until soft.

5Add in garlic, ginger, carrots, mushrooms and scallions. Cook until the carrots and scallions are soft. Add your noodles and sauce allowing everything to cook for another few minutes. If the noodles are too sticky after cooking, add 1/4 cup water until it reaches desired consistency.

6Add extra soy sauce to taste. Serve and garnish with scallions, chopped peanuts, lime slices, and extra sriracha.

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