May 24, 2024
Ingredients
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp sriracha or another hot sauce (optional)
For the Pad Thai:
- 1 Packet Govinda’s Premium Mushroom Meat
- 200 grams rice noodles
- 2 tbsp vegetable oil
- 1 cup firm tofu, cubed
- 1 cup bean sprouts
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 2 eggs, lightly beaten (optional for vegetarians who eat eggs)
- 3 green onions, chopped
- 1/4 cup crushed peanuts
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Ingredients
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, tamarind paste, brown sugar, lime juice, and sriracha (if using). Set aside.
Prepare the Sauce:
- Cook the rice noodles according to the package instructions. Drain and set aside.
Cook the Tofu and Mushroom Meat:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu as well as mushroom meat and cook until golden brown. Remove from the skillet and set aside.
Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Add the bell pepper, carrots, and bean sprouts, and sauté for 3-4 minutes until the vegetables are tender but still crisp.
Combine Everything:
- Add the cooked noodles, tofu, mushroom meat and sauce to the skillet. Toss everything together until well combined and heated through. Add the chopped green onions and mix well.
Serve:
- Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, fresh cilantro, and lime wedges.
