1lbextra-firm tofu, uncooked beef, chicken, pork or shrimp cut into small pieces
4largeeggs, whisked
2cupscarrots, shredded (about 2 medium carrots)
1cupbean sprouts
1cupfrozen peas
3green onions, thinly sliced
½cuppeanuts, chopped
lime wedges, chopped cilantro and crushed red pepper flakes for garnish
Pad Thai Sauce
1cupcoconut milk
½cupwater
½cupcreamy peanut butter
¼cupmaple syrup
¼cuplow-sodium soy sauce
2tablespoonfish sauce
1tablespoonchili garlic sauce
4cloves garlic, minced
1teaspoonfreshly grated ginger
2tablespoonlime juice (1 lime)
1tablespoontoasted sesame oil
Instructions
Heat a medium saucepan over medium heat and add coconut milk, water, peanut butter, maple syrup, soy sauce, fish sauce, chili garlic sauce, garlic and ginger. Simmer, stirring frequently, until sauce comes together and has thickened. Remove from heat and stir in lime juice and sesame oil and set aside.
Bring large pot of salted water to a boil and cook noodles according to package instructions to be al dente. Drain and rinse with cold water to stop cooking process. Toss with 1 tablespoon olive oil to prevent noodles from sticking and set aside.
Drain the water from the tofu and place on a paper-towel lined plate. Press down for 15-30 minutes with something heavy. I have a panini press that I use but also have heard tofu presses are great as well. Slice the tofu into ¾" pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes. Flip the tofu and cook on the other side for 2 minutes, until lightly browned.
Move tofu to the side of pan add 1 tablespoon olive oil over medium heat. Add the eggs and cook the eggs until scrambled.
Add bean sprouts, peas and carrots and sauté for 2 minutes. Add the noodles, sauce and scallions into the pan with the vegetables and eggs and toss to combine.
Serve immediately and garnish with some peanuts, cilantro, fresh lime juice and crushed red pepper flakes.
Notes
Whatever protein you use, be consistent with the cuts so they cook evenly.
While it isn't traditional in a Pad Thai sauce, the peanut butter adds additional complexity to the dish and makes it a mix of Pad Thai and Satay.
If you don't have maple syrup for the sauce, you replace it with honey or brown sugar.
If you have a wok use it. This allows you to push eggs and protein to the sides without overcooking them as you are preparing this Pad Thai recipe.
Only cook the noodles till al dente and then throw in cold water to stop the cooking process. They will cook more as you add to the wok and toss with the sauce.
If you want some additional crunch for this recipe, toast the peanuts although it isn't a necessary step.