Pad Thai

Learn how to make one of the most popular Thai dishes, pad thai. This dish will show you how to use basic Asian spices and condiments. With this slightly healthier version you will feel great after you eat it and you may never order it for takeout again!

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PAD THAI
4 servings

16 Oz dried wide, flat rice noodles or noodle of choice
2 Tbsp avocado oil
2 large eggs, lightly beaten
1 box tofu pressed and cut into cubes
2 medium carrots, peeled and shredded
8 scallions, white and green parts separated and thinly sliced
Coarse salt
¼ cup roasted salted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime for garnish

Sauce
1 tsp tamarind paste
2 tbsp hoisin
1 tbsp maple syrup
1/4 cup veg stock
1 Tbsp. Mirin
3 Tbsp. soy sauce
1 tbsp rice wine vinegar
1 Tbsp sriracha or sambal


Soak noodles according to package instructions; drain. In a small bowl, whisk together ingredients for sauce.
When tasting it should start with a sweet taste, followed by sour and ends in heat.

In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat the pan.

Drain of excess water on tofu. Cut into chunks and brown on both sides in pan. Set aside.

Add 2 tbsp oil.
Saute carrot, and scallion whites to skillet and cook until softened.
Add in 2 eggs. Scramble.
Add sauce mixture and bring to a simmer.
Add noodles and cook, stirring frequently, 1 minute.
Add tofu and gently toss to combine. Season to taste with salt. Top with peanuts, cilantro, and scallion greens. Serve with lime wedges.