Easy Weeknight Pad Thai

This is a tasty weeknight Pad Thai that you can put together with some kitchen staples in your refrigerator and pantry.

Easy Weeknight Pad Thai
AuthorThe Hearty BakerCategoryDifficultyBeginner

This is a tasty weeknight Pad Thai that you can put together with some kitchen staples in your refrigerator and pantry.

Yields4 Servings
Prep Time12 minsCook Time20 minsTotal Time32 mins
 454 g extra firm tofu
 4 cloves garlic
 1 small red onion
 4 carrots, julienned
 3 tbsp smooth, natural peanut butter (or almond butter)
 3 tbsp tomato paste
 ¼ cup tamari or soy sauce
 3 tbsp sweetener (cane sugar, maple syrup, brown sugar or agave)
 2 tsp chili garlic sauce (add more if you prefer the spicy heat)
 2 tbsp rice vinegar
 3 tbsp water
 ¼ cup lime juice
 198 g pkg. dry rice noodles, cook according to directions
 2 tbsp neutral tasting cooking oil (for frying tofu)
1

Heat a deep cast iron pan over medium heat. Cut the tofu into small cubes. Add 2 tbsp of oil to pan. Add cut-up tofu to hot pan. Fry tofu until a deep yellow colour on all sides. Remove from pan.

Chopped Tofu

2

While the tofu is frying, prepare vegetables. Dice the onion finely, mince the cloves of garlic, and julienne the carrots. Once the tofu is cooked and removed from the pan, add another tbsp of oil and then add the vegetables. Stir frequently for about 5 minutes or until carrots are cooked but still firm.

Chopped Vegetables

3

Heat the water for the rice noodles at this time as well, while vegetables are cooking. And prepare the noodles while working on the sauce.

4

While the vegetables are sauteing, prepare the sauce. Add all the ingredients to a small pan, and stir to combine. Stir over low heat for about five minutes, or until heated through.

5

Add a few tablespoons to the reserved tofu, and stir to coat.

6

Add the rice noodles and sauce to the pan, and stir to combine.

7

Enjoy.

Ingredients

 454 g extra firm tofu
 4 cloves garlic
 1 small red onion
 4 carrots, julienned
 3 tbsp smooth, natural peanut butter (or almond butter)
 3 tbsp tomato paste
 ¼ cup tamari or soy sauce
 3 tbsp sweetener (cane sugar, maple syrup, brown sugar or agave)
 2 tsp chili garlic sauce (add more if you prefer the spicy heat)
 2 tbsp rice vinegar
 3 tbsp water
 ¼ cup lime juice
 198 g pkg. dry rice noodles, cook according to directions
 2 tbsp neutral tasting cooking oil (for frying tofu)

Directions

1

Heat a deep cast iron pan over medium heat. Cut the tofu into small cubes. Add 2 tbsp of oil to pan. Add cut-up tofu to hot pan. Fry tofu until a deep yellow colour on all sides. Remove from pan.

Chopped Tofu

2

While the tofu is frying, prepare vegetables. Dice the onion finely, mince the cloves of garlic, and julienne the carrots. Once the tofu is cooked and removed from the pan, add another tbsp of oil and then add the vegetables. Stir frequently for about 5 minutes or until carrots are cooked but still firm.

Chopped Vegetables

3

Heat the water for the rice noodles at this time as well, while vegetables are cooking. And prepare the noodles while working on the sauce.

4

While the vegetables are sauteing, prepare the sauce. Add all the ingredients to a small pan, and stir to combine. Stir over low heat for about five minutes, or until heated through.

5

Add a few tablespoons to the reserved tofu, and stir to coat.

6

Add the rice noodles and sauce to the pan, and stir to combine.

7

Enjoy.

Easy Weeknight Pad Thai

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