- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
This is a quick and simple way to make Pad Thai. You probably have most of these items in your fridge and pantry already. Tamarind Paste may be the only thing you could have trouble finding. If you don’t see it at the grocery store, check out an Asian or Indian market. If you don’t do tofu, go ahead and take it out. Just heat the garlic and ginger together, and add the other stuff sooner. If you do not like spicy, use less of the jalapeno pepper. Enjoy!
Estimated Cost Per Serving: $1.12
- 16oz Pack of Rice Noodles
- 1 Package of Extra Firm Tofu, water pressed out and diced
- 3 Cloves of Garlic, minced
- 1/2 Tablespoon of Ginger Powder
- 1 Jalapeno Pepper, diced
- 1 Cup of Broccoli, chopped
- 1/2 Cup of Peanuts
- 2 Tablespoons of Tamarind Paste
- 1/2 Cup of Veggie Broth
- 3 Tablespoons of Low Sodium Soy Sauce
- 2 Teaspoons of Sriracha
- 4 Tablespoons of Brown Sugar
- 2 Tablespoons of Peanut Butter
Cook noodles according to package directions.
Mix tamarind, veggie broth, soy sauce, sriracha, brown sugar, and peanut butter in a bowl. Set aside.
in a non stick pan, or pan coated with cooking spray, add tofu, ginger powder, and garlic. Cook for for 5-7 minutes.
Add jalapeno and broccoli to pan. Continue to cook for 5 more minutes.
Add noodles, peanuts, and 1/2 of the sauce to the pan. Continue to cook until sauce is absorbed.
Slowly add more sauce until everything is completely coated and starts to thicken.
Remove from heat, serve in bowls, and add more sriracha!
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