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PAD THAI WITH PEANUTS
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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