Tofu & Vegetable Pad Thai

I think I saw this recipe on Pinterest & thought that a peanut butter sauce would be the perfect way to get DD2(1.3) to like noodles.  Then when I came to make it I realised it didn’t actually have any peanut butter in it – just peanuts on top, so I added some.

I halved the original recipe as I was just making it for the kids, and used sweet chilli sauce instead of anything too spicy. I used some tofu that had been in the freezer – it makes the texture slightly different – a bit firmer, but the kids loved it all, and DH & I liked the leftovers that we got to sample!  It’s definately one we will be making again.

This should serve 4

Ingredients

  • enough noodles for 4
  • 75ml lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 1 tablespoon crunchy peanut butter
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 400g firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 spring onions, white and green parts separated and thinly sliced
  • 2 tablespoons roasted salted peanuts, chopped
  • 60g fresh corriander leaves

Instructions

  1. Cook noodles according to package instructions; drain.
  2. In a small bowl, whisk together lime juice, soy sauce, chili sauce, brown sugar and peanut butter.
  3. 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, loosely roll up, and cut crosswise into thin strips.
  4. 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.
  5. Add 1 1/2 teaspoons oil, carrots, garlic, and spring onion whites to skillet and cook until softened, 5 minutes.
  6. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute.
  7. Add eggs and tofu and gently toss to combine.
  8. Divide among four plates and top with peanuts, cilantro, and spring onion greens. Serve with lime wedges.
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Vegetarian. One husband, Two cats, Three kids.

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