Veggie Pad Thai

Name: Veggie Pad Thai
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 Servings
Cuisine: asian
Ingredients: 3 tablespoons chili sauce; 3 tablespoons packed brown sugar; 1 tablespoons water; 1 tablespoons fish sauce (replace with soy sauce if desired); 1 teaspoon grated peeled fresh ginger; ½ teaspoon crushed red pepper; ¼ pound wide rice stick noodles; 1 tablespoons vegetable oil; 1 pkg Wildwood® Baked Teriyaki Tofu, cut into cubes; 2 large eggs; 2 garlic cloves, minced; 1 cup fresh bean sprouts; ½ cup diagonally cut green onions; ½ cup minced fresh cilantro, divided; ¼ cup coarsely chopped dry-roasted peanuts; 4 lime wedges

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Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 Servings

[DRAFT]

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 Servings

Directions

1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 20 seconds.
2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
3. Garnish with chopped peanuts and cilantro.