Pad Thai

Noodles:

• 8 oz Pad Thai rice noodles

“Eggs”:

• 15 oz block extra firm tofu, drained

• ½ tsp turmeric

• ½ tsp salt or black salt

Veggies & Sauce:

• 3 tbsp brown sugar

• 2 tbsp soy sauce

• 1 tbsp peanut butter

• 1-3 tbsp Sriracha 

• 3 tbsp cornstarch + 1/2 cups water or vegetable broth

• 4 cloves garlic, minced

• 4 green onions, sliced

• 1 small purple onion, diced

• 1 carrot, grated

• ⅓ cup dry roasted cashews

• 1 tbsp oil or spray

You will need: One large pan, 1 medium pot, bowl

1. Prep all your vegetables. Turn large pan on and add oil, crumbled tofu, turmeric and black salt to pan. Sauté for about 7 minutes. Add onion and carrots to pan for another 5-10 minutes until onion becomes translucent. Set aside when done. 

2. Boil water in a pot and cook your noodles as instructed on box. Save 1/2 cup of this hot water. Drain and set noodles aside when done.

3. Place 1/2 cup of hot water in a bowl and add soy sauce, peanut butter, brown sugar, corn starch and Sriracha. Use a fork or small whisk to mix well. 

4. Turn pan to low heat and add garlic and sauce to pan, heat for 2 minutes then add noodles, vegetables and tofu to pan and mix well. Turn pan off, and finally add cashews, green onions and serve.

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