Ingredients
4 servings
Dry Rice Noodles
4.0
ounce(s)
Garlic Cloves
0.5
whole
Ginger
2.0
teaspoon(s)
Broccoli
0.5
pound(s)
Shredded Carrots
4.0
ounce(s)
Tofu, firm & pre-marinated
8.0
ounce(s)
Peanut Oil
4.0
tablespoon(s)
Pad Thai Sauce
8.0
ounce(s)
Lime
1.0
whole
Cilantro
0.5
bunch(es)
Peanuts
0.4
ounce(s)
Salt
1.0
teaspoon(s)
Dietary Restrictions
Soy
Onions/Garlic/Chives/Green Onions/Shallots
Recipe Instructions
Check label of Pad Thai Sauce - for shellfish, gluten, etc.
1. Chop broccoli, carrots if needed. Chop tofu if needed; set aside.
2. Cook noodles according to package instructions. Add veggies to steam-cook alongside noodles, or in separate pot. RINSE WITH COLD WATER after cooking or rice noodles will become one singular noodle. Put noodles & veggies back into pot after rinsing.
3. Meanwhile - Chop garlic and ginger and set aside. Chop garnishes - peanuts, cilantro, lime wedges, bean sprouts, etc. Set out in buffet line w/ siracha and red chili flakes.
4. After noodles are back in pot, dump tofu into pot w/ noodles and veggies.; add peanut oil, pad thai sauce, garlic, ginger and heat pot up on low-med heat. Stir well.
5. Serve and enjoy!