This a is a twist on Pad Thai, but very quick and delicious, it hits all the tastebuds!!
Have everything sliced, chopped, prepared and the actual cooking is only 5 minutes, and who doesn't love that?:)
1 LB. Rice Noodles cooked according to directions, rinsed and ready
For the Sauce:
7 TBSP Tamari(Organic Soy Sauce)
6 TBSP raw cane sugar
2 TBSP Sweet Chili Pepper Sauce
2 tsp Hot sauce, more if you like it spicy
1/2 rice vinegar
3 TBSP Tamarind Paste or lime juice, but the tamarind really does make a difference
For the Pad Thai:
6 TBSP sesame oil
1 lb sprouted tofu or 1 package of tempeh
1 medium red onion thinly sliced
2 cloves of garlic minced
1 TBSP finely minced lemongrass
2 cups bean sprouts
8 scallions sliced
2 small red chiles crumbled
1/2 cup chopped nuts, peanuts or cashews
1/2 cup chopped cilantro
Lime for serving
Prepare rice noodles. Mix ingredients for the sauce.
Preheat skillet or wok, add 3 tbsp oil, and fry the tofu or tempeh until crispy and remove.
Pour 2 tbsp more of the oil add half the red onions stir fry 30 seconds, add the garlic and lemongrass stir fry for another 30 seconds. Add half of the sauce , add half of the noodles, cook for 2 minutes. Then add half of the tofu, bean sprouts, scallions, chiles and nuts. Stir together to coat with the sauce, repeat with the remaining ingredient. Transfer to saving plate, garnish with cilantro, more nuts, hot sauce, and serve with lime wedges.
