Name: Veggie Pad Thai
Yield: 4 servings
Ingredients: 3 tablespoons chili sauce; 3 tablespoons packed brown sugar; 1 tablespoon water; 1 tablespoon fish sauce (replace with soy sauce if desired); 1 teaspoon grated peeled fresh ginger; 12 teaspoon crushed red pepper flakes; 14 lb wide rice stick noodles; 1 tablespoon vegetable oil; 1 (6 ounce) package tofu, cut into cubes; 2 large eggs; 2 garlic cloves, minced; 1 cup fresh bean sprout; 12 cup diagonally cut green onion; 12 cup minced fresh cilantro, divided; 14 cup coarsely chopped dry roasted peanuts; 4 lime wedges

Servings: 4 persons

3 tablespoons chili sauce
3 tablespoons packed brown sugar
1 tablespoon water
1 tablespoon fish sauce (replace with soy sauce if desired)
1 teaspoon grated peeled fresh ginger
12 teaspoon crushed red pepper flakes
14 lb wide rice stick noodles
1 tablespoon vegetable oil
1 (6 ounce) package tofu, cut into cubes
2 large eggs
2 garlic cloves, minced
1 cup fresh bean sprout
12 cup diagonally cut green onion
12 cup minced fresh cilantro, divided
14 cup coarsely chopped dry roasted peanuts
4 lime wedges

1
Combine first 6 ingredients; set aside.
2
Cook noodles in boiling water for 5 minutes or until done.
3
Drain and rinse with cold water; drain well.
4
Crack eggs in a separate bowl, stir well with a whisk.
5
Heat 2 teaspoons vegetable oil in pan over medium-high heat.
6
Add garlic, and saute for 20 seconds.
7
Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly.
8
Stir in chili sauce mixture and noodles; cook for 2 minutes.
9
Stir in tofu, bean sprouts, onions and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
10
Garnish with chopped peanuts and cilantro.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Veggie Pad Thai

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