Pad Thai

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PAD THAI

 

6 oz rice stick noodles

1/4 cup agave nectar or honey

1/4 cup mirin

3 tbs ketchup

3 tbs tamari or soy sauce

1 tbs chili sauce

1 1/2 tbs lime juice

2 tbs vegetable oil

3 cups extra firm tofu, diced

1/2 medium red onion, cut into slices

2 cloves garlic, minced

3 scallions, halved lengthwise, cut into pieces

2 cups bean sprouts

1 cup shredded carrot

1/4 cup chopped cilantro or mint

1/4 cup chopped roasted peanuts

8 lime wedges

 

Cook noodles according to package directions, drain and set aside. In a

bowl, whisk together nectar and next 5 ingredients, set aside. Heat oil in a

skillet

or wok. Add tofu and stir fry 4 min. Add onion, stir fry 30 seconds. Add

garlic, stir fry 30 seconds. Add cooked noodles and agave mixture, stir fry

5

min. Add scallions, bean sprouts and carrot and stir fry until combined and

heated through. Garnish with cilantro, peanuts and lime wedges. MAKES 6

SERVINGS

OF PAD THAI.*