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Pad Thai with Peanuts

Prep Time: 15 minutes

Cooking Time: 15 minutes

Yield: 6 servings

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Pad Thai, which means "soft noodle," is a flavorful combination of noodles, tofu and eggs in a spicy peanut sauce. Traditionally, Pad Thai is made with "cellophane" rice noodles; however, we use brown rice udon instead.

Ingredients

1/2 ounces (15g) udon, cooked and drained

1/3 cup (80mL) tamari

1/3 cup (80mL) rice vinegar

2 Tbsp (30g) creamy peanut butter

1 Tbsp (15mL) honey

1 Tbsp (15mL) sesame oil

3 eggs, beaten

6 scallions, sliced diagonally into 1-inch (2.5cm) pieces

1/2 pound (230g) fresh mung bean sprouts

3 cloves garlic, minced

1/2 tsp (1g) red pepper flakes

1 pound (455g) firm tofu, cubed

1/4 cup (40g) roasted peanuts, chopped

1/4 cup (9g) fresh cilantro, minced

1 lime, cut in wedges

Directions

Combine tamari, vinegar, peanut butter and honey in a small bowl. Stir with a whisk until well-combined.

Heat 1 tsp (15mL) oil in a large nonstick skillet. Cook eggs over medium heat, stirring, until set. Remove eggs from skillet and set aside.

Return skillet to heat and add 2 tsp (10mL) oil. Add green onions, sprouts, garlic and red pepper. Sauté 1 minute. Add tofu and continue cooking 3 to 4 minutes.

Add pasta to skillet, tossing with a large fork to combine ingredients. Cook 5 minutes more.

Stir in peanut butter mixture and eggs. Cook until heated through, about 2 minutes. Serve immediately garnished with peanuts, cilantro and lime wedges.