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0 from 6 votes

Spicy Pad Thai

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Main Course
Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 8 oz pad thai rice noodles
  • 3 Tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 Tbsp fresh grated ginger
  • 1 large Serrano or jalapeno pepper thinly sliced, seeds and all
  • 12 oz firm tofu but in bite sized cubes
  • 1/2 large zucchini grated
  • 2 large eggs beaten
  • a large handful freshly chopped cilantro reserve extra for garnish
  • 2 cups bean sprouts
  • 6 scallions thinly sliced
  • 1/2 cup chopped peanuts for garnish
for the sauce:
  • 1/2 cup fresh lime juice
  • 3 Tbsp fish sauce substitute more soy for vegan and vegetarian
  • 2 Tbsp brown sugar
  • 2 Tbsp soy sauce

Instructions

    Cup of Yum
  1. Immerse the noodles in a bowl of hot water and soak for 8 to 10 minutes until softened. (Check the directions on the package of your specific noodles, they may require slightly more time) Drain and set aside.
  2. Mix the ingredients for the sauce and set aside.
  3. Heat the oil in a large pan or wok, and saute the garlic, ginger and pepper for a minute or two. Add the tofu and zucchini and saute for another few minutes.
  4. Make a space in the pan to scramble the eggs by pushing aside the tofu and zucchini mixture. Add a little more oil, and the beaten eggs. Cook, stirring, until the egg is cooked.
  5. Add the sauce and the noodles into the pan and toss everything well. Make sure all the ingredients are thoroughly mixed together. Finally, toss in the cilantro, bean sprouts and scallions and heat everything through.
  6. Serve hot, at room temperature, or cold, garnished with the peanuts, more cilantro, and lime wedges.

Notes

  • Vegetarians replace the fish sauce with more soy sauce.