Recipe: Pad Thai

 

IMG_2486

IMG_2521

Ingredients

6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped

*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!

IMG_2504

IMG_2511

IMG_2501

IMG_2503

  1. Cook noodles according to package directions. Drain, rinse, and set aside.
  2. Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
  3. In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
  4. Add onion and garlic and stir-fry for one minute.
  5. Add noodles and sauce mixture and stir-fry until even coated.
  6. Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
  7. Remove skillet from heat. Stir in herbs and peanuts.

IMG_2520

Serves four.

Adapted from Skinny Bitch in the Kitch.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s