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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Pad Thai with Peanuts PAD THAI WITH PEANUTS Ingredients Directions References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale 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.

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