Pad Thai


- 1/2 pack rice noodles

- 1/2 block extra firm tofu, cubed (optional)

- 2 tbsp vegetable oil

- 1/3 cup water

- 1 clove garlic, finely chopped

- 1 large handful of chives

- 2 tbsp soy sauce

- 1 tbsp maple syrup or agave

- 1/2 lime juice

- 1 cup bean sprouts

- 1 green onion, chopped

- peanuts and cilantro for serving


- boil rice noodles until they are slightly undercooked, drain and set aside

- heat oil in nonstick pan on medium high heat and add tofu cubes until they are golden brown on all sides

- push tofu to the side and on medium heat, add the noodles, garlic, chives, maple syrup, lime juice, and soy sauce

- add water 1 tbsp at a time to prevent noodles from sticking

- turn to low heat, add sprouts and green onion and mix together

- top with peanuts, cilantro, and a lime wedge

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