Veggie Pad Thai - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Veggie Pad Thai

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Veggie Pad Thai

All you need:

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce or fish sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, thinly sliced
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves

 

All you do:

  1. Soak noodles according to package instructions; drain.  In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
  2. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan.  Add eggs, swirl to coat bottom, and cook until just set, about 1 minute.  Transfer eggs to a cutting board, finely chop.   Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through.  Transfer to cutting board.
  3. Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes.  Add lime-juice mixture and bring to a simmer.  Add noodles and cook, stirring frequently, 1 minute.  Add eggs and tofu and gently toss to combine.  Divide among four plates and top with peanuts, cilantro, and scallion greens.  Serve with lime wedges.
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