SAUCY TOFU PAD THAI RECIPE

June 23, 2017

If this cookbook thing doesn’t work out, we’ve always got Bangkok. We’ll open a street stall of our own and take the others by storm with our unsurpassed version of their national dish. Sure, our competition will use similar ingredients, but our vibrant Pad thai will be adored for its spot-on sauce-to-noodle ratio, golden-cooked tofu and still-crispy bean sprouts. So delicious, we’ll have longer lines than the women offering “soapies.”

1 (1 lb/454g) package wide rice stick noodles
4 tsp vegetable oil, divided in half
1 (12oz/350g) package extra firm tofu, cut into 1/2-inch cubes
2 large eggs
3 large egg whites
2 cups fresh bean sprouts
1/2 cup minced fresh flat-leaf parsley

Sweet Chili Sauce

1 1/4 cups Heinz chili sauce
1/2 cup packed brown sugar
4 tbsp water
2 tbsp fish sauce
1 tbsp fresh lime juice
2 tsp grated fresh ginger
2 /3 cup coarsely chopped dry roast peanuts, for topping

Lime wedges, for serving

1) Cook noodles in boiling water for 5 minutes. Drain and rinse under cold water. 2) In a large skillet, heat 2 tsp oil over medium- high heat. Cook tofu for 5-7 minutes, until browned. Remove from pan....
See the full directions on my site

Nutritions

Calories
294

Sodium
1337mg
55% DV

Fat
8g
12% DV

Protein
20g
40% DV

Carbs
36g
12% DV

Fiber
3g
14% DV