Pad Thai Noodles (gf) 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
Garnishes
Method
Preparation
- 1
Cook the Rice Noodles
Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- 2
Prepare the Sauce
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. Set aside.
- 3
Scramble the Tofu
In a non-stick skillet over medium heat, scramble the eggy tofu until golden and firm. Remove from skillet and set aside.
Cooking
- 4
- 5
Combine Ingredients
Add the cooked rice noodles and scrambled tofu back to the skillet with the sautéed vegetables. Pour the sauce over the top and toss to combine, cooking for an additional 2-3 minutes until everything is heated through.
Serving
- 6
Plate the Dish
Serve the Pad Thai noodles hot, garnished with chopped toasted cashews, cilantro, green onion, and lime wedges.
