¼ pkg rice stick pad thai noodles 1 pkg extra firm tofu, diced
1 bunch green onions, thin sliced 1 red bell pepper, cut into thin strips
2 cloves garlic 2 Tbsp Bragg’s Liquid Aminos
1 Tbsp tamarind ¼ cup sliced white onion (or yellow onion)
¼ bunch cilantro, chopped 2 Tbsp roasted, crushed peanuts
1 tsp coconut sugar 2 Tbsp walnut oil
Salt and pepper to taste 1 Thai chili, thinly sliced
Juice of ½ lime
In a medium stockpot, bring 2 quarts of water to a boil. Once boiling, add noodles to the water and cook per package directions. Once
cooked, drain, rinse with cold water, and set aside. Oil a large pan with half of walnut oil on high heat. Season diced tofu with salt and
pepper and sauté for 10min, until browned, then take out tofu and set it aside. Bring down the heat to medium low heat. Add rest of the walnut oil, Thai chili, garlic, and white onion, and stir to combine. Add ½ of green onion and stir that around.
Next, add tamarind and Liquid Aminos, coconut sugar and a bit of salt, and stir for a minute. Next, add noodles and stir to combine. Then add bell pepper strips and stir again.
Take off heat. Add tofu, cilantro, and juice from ½ lime. Plate with cilantro and peanuts sprinkled on top. Enjoy!