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This is the Pad Thai recipe that will make all of your friends and family brag about you. Seriously. I first posted this recipe on another blog over a year ago and people are still tagging me in it over on Instagram.
I’ve always LOVED Pad Thai but whenever I ordered it, it made me feel heavy and greasy. I decided to play around with it and now this recipe is one of my absolute favorites. My best friend doesn’t even want to order pad thai at restaurants anymore because it disappoint compared to this one, hehe…
This recipe uses fresh ingredients, little extra veggies and much less sodium!
I’ve been doing a little sneak releases of this baby over on the gram with hundreds of dm’s asking about the recipe, but I almost felt it was too good to share ( I want it all to myself)… but it’s also too good NOT to share. So I guess I’ll be nice…
10oz rice noodles
1/2 pack of firm tofu (or another choice of protein)
2 tbsp oil (I use canola or olive oil)
1 red bell peppers, cut thinly like matchsticks
1 1/2 cups of carrots, cut thinly like matchsticks
2 gloves of garlic
4 green onions
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts
1/3 cup cilantro
1/4 cup dark brown sugar or coconut sugar
1/4 cup coconut aminos or tamari (you’re looking for a low sodium soy alternative)
2 tbsp rice vinegar
1 tbsp fresh pressed lime juice (about one lime)
1 tbsp fish sauce
1 tbsp peanut butter
*Optional red chili flakes and sesame seeds for toppings
Start by heating up the oil in a large pan on medium heat and start cooking the noodles in a pot on the side, following the directions on the packaging. When the noodles are done, remove them from the water and place to the side.
Slice the tofu into bite sized pieces and place in the pan, frying until they are a little crispy.
When finished, transfer them over to a plate with paper towels that will absorb any excess oil.
While the tofu is cooking, start preparing the vegetables. Slicing the red bell pepper and carrots into thin match sticks and putting them aside on a plate.
Then thinly chopping the garlic gloves and the green onions. I like chopping closer on the white part of the green onions and chop bigger pieces on the dark green, about one inch chops.
Place the garlic and green onion in a separate bowl/plate.
Mix all the ingredients for the sauce in a little bowl. You can skip the peanut butter if you want but if you want to include it (and I think you should) then the drippier peanut butter the better.
Place the red bell pepper and carrots in the same frying pan as the tofu, unless you are using a separate one, and fry for 2 minutes. You want to make sure the pan is deep enough to carry all the ingredients towards the end.
Add the garlic, green onions and bean sprouts to the pan and cook for an additional minute.
Create a circle in the middle of the pan by pushing the vegetables to the side and crack the three eggs in the circle, cook them until they look like scrambled eggs, then mix everything together.
Add the tofu (or your choice of protein,) the noodles and the sauce to the pan, mixing everything together.
Add your toppings, cilantro, peanuts, red chili flakes and sesame seeds.