Ingredients
- 4 ounces dried wide (pad thai) rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons unsulphured molasses
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 8 ounces extra-firm tofu, drained thoroughly and sliced into 1/2- inch cubes (to yield 1 1/2 cups)
- 1 1/2 cups cups bean sprouts
- 2 scallions, trimmed and sliced diagonally into 1-inch lengths
- 2 tablespoons crushed unsalted roasted peanuts
- 3 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges for serving
Description
Submerge Wide (pad Thai) Rice Noodles In A Bowl Of Very Warm (110 Degrees F) Water And Soak Until They're Pliable But Still Rather Firm, About 30 Minutes. Drain In A Colander (no Need To Pat Dry).
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