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Pad Thai

Pad Thai- probably my favorite noodle dish. I have tried it with different types of sauces, homemade and at local restaurants and I think I like it every way. This recipe will please all and is easy to prepare, once you get the chopping done, and is not spicy, though that can easily be changed with a few additions.


  • 1 14 oz package rice noodles

  • 1 pound tofu, pressed, drained and cut into 1/2 inch cubes

  • 1 T corn starch

  • 4 T sesame oil, divided

  • 1 onion, thinly sliced

  • 2 carrots, thinly chopped

  • 1 bunch broccoli, stems removed and florets cut into bite size pieces

  • 1/2 red bell pepper, thinly sliced

  • 1 cup snow peas

  • Optional: 2 eggs, omit if vegan

  • Toppings: chopped cilantro, sliced green onions, chopped peanuts, lime wedges, and sesame seeds

For the sauce*:

  • 1/3 cup vegetarian fish sauce

  • 3 T tamarind concentrate

  • 3 T tamari, or soy sauce*

  • 2 T freshly squeezed lime juice

  • 1/3 cup brown sugar


  1. Prepare crispy tofu, drain excess water, cut into 1/2 inch cubes, drizzle with corn starch and sesame oil and bake at 400 degrees for 20 min, see Crispy Tofu

  2. Meanwhile, mix sauce ingredients in a bowl or jar

  3. In a large wok, heat sesame oil on medium high, add in onions and carrots and stir fry for a few minutes, add in bell pepper, broccoli and snow peas and stir fry for 5 minutes more.

  4. If adding egg, move veggies to the sides of wok, add 1 t sesame oil and quickly whisk in two cracked eggs, scrambling in the bottom of the wok. As they begin to set, mix with the veggies and turn off heat and cover

  5. Boil noodles al dente, according to package directions, typically 5 minutes, drain and separate so noodles don't stick.

  6. In wok, turn heat back on to medium and quickly add noodles, mix with vegetables and pour sauce over, mixing to get sauce to cover all noodles and veggies and to evenly distribute veggies with the noodles

  7. Serve warm with desired toppings

*Note #1: for a spicier sauce, add 1 t red pepper flakes and serve with sriracha

*Note #2: To keep gluten free, use a wheat free tamari sauce instead of soy sauce


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