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Pad Thai Noodles Recipe

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This recipe for Pad Thai Noodles is from Crafton Hills College Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. rice noodles
sesame or canola oil, for sautéing tofu
1 pkg. (16 oz.) extra-firm tofu, cubed
salt and pepper, to taste
¼ c. creamy or crunchy natural peanut butter
¼ c. granulated sugar
1/3 c. tamari soy sauce
1/3 c. lime or lemon juice
½ t. red pepper flakes
2 or 3 garlic cloves, minced
2 c. chopped broccoli or snow peas, steamed or stir-fried
1 bunch scallions, chopped (including green parts)
1 c. bean sprouts
chopped cilantro, for garnish (optional)
Directions:
Directions:

1. Cook rice noodles according package, drain, and immediately return them to the pot, secured with a tight lid to keep them from drying out excessively.
2. Heat oil in a pan and sauté tofu until golden brown. Sprinkle on salt and pepper while it’s cooking.
3. In a bowl, mix together peanut butter, sugar, tamari, lime juice, and red pepper flakes. Set aside.
4. In a separate large-size sauté pan, heat oil or a little water or stock and add garlic and broccoli; stir-fry for 5 to 10 minutes, until broccoli turns bright green. Don’t over cook. Add scallions and sauté for a few more minutes.
5. To that pan, add the cooked noodles, tofu, peanut butter mixture, and bean sprouts. Combine well, and cook just until all the ingredients are heated through. Garnish with cilantro, if using. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is not the same as found in restaurants but it's very popular and you'll likely want to make it again and again. The vegetarian versions of sauces can be found in an Asian food store.

 

 

 

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