Pad Thai Noodles Recipe
Rice noodles in peanut free peanut sauce, eggy tofu, bell pepper, carrot, purple cabbage. Toasted cashews, cilantro, green onion, lime.
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Ingredients
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Noodles
Sauce
Vegetables & Tofu
Toppings
Method
Preparation
- 1
Cook the Noodles
In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- 2
Make the Sauce
In a bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, and sriracha until combined. Set aside.
Cooking
- 3
Cook the Tofu
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove and set aside.
- 4
- 5
Combine Everything
Add the cooked noodles and fried tofu back to the skillet with the vegetables. Pour the sauce over and toss everything together until well combined and heated through.
Serving
- 6
Garnish and Serve
Serve the Pad Thai noodles hot, garnished with chopped cilantro, sliced green onions, and toasted cashews. Add lime wedges on the side for extra flavor.
