Veggie Pad Thai

Name: Veggie Pad Thai
Ingredients: 3 tablespoons chili sauce; 3 tablespoons packed brown sugar; 1 tablespoon water; 1 tablespoon fish sauce (replace with soy sauce if desired); 1 teaspoon grated peeled fresh ginger; 12 teaspoon crushed red pepper flakes; 14 lb wide rice stick noodles; 1 tablespoon vegetable oil; 1 (6 ounce) package tofu, cut into cubes; 2 large eggs; 2 garlic cloves, minced; 1 cup fresh bean sprout; 12 cup diagonally cut green onion; 12 cup minced fresh cilantro, divided; 14 cup coarsely chopped dry roasted peanuts; 4 lime wedges

16 ingredients

10 steps

Ingredients

3 tablespoons chili sauce
3 tablespoons packed brown sugar
1 tablespoon water
1 tablespoon fish sauce (replace with soy sauce if desired)
1 teaspoon grated peeled fresh ginger
12 teaspoon crushed red pepper flakes
14 lb wide rice stick noodles
1 tablespoon vegetable oil
1 (6 ounce) package tofu, cut into cubes
2 large eggs
2 garlic cloves, minced
1 cup fresh bean sprout
12 cup diagonally cut green onion
12 cup minced fresh cilantro, divided
14 cup coarsely chopped dry roasted peanuts
4 lime wedges

Directions

1

Combine first 6 ingredients; set aside.
2

Cook noodles in boiling water for 5 minutes or until done.
3

Drain and rinse with cold water; drain well.
4

Crack eggs in a separate bowl, stir well with a whisk.
5

Heat 2 teaspoons vegetable oil in pan over medium-high heat.
6

Add garlic, and saute for 20 seconds.
7

Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly.
8

Stir in chili sauce mixture and noodles; cook for 2 minutes.
9

Stir in tofu, bean sprouts, onions and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
10

Garnish with chopped peanuts and cilantro.