• Garlic
  • Rice
  • Egg
  • Olive Oil
  • Onion

Pad Thai

  • Cooking Time:

  • Prep Time:

  • About:

  • 2 Servings:

  • Thai Sauce
  • 1 tbsp Brown Sugar
  • 2 tbsp Soy Sauce
  • 50 ml Broth
  • .5 tsp Worcestershire Sauce
  • .5 tsp Chili Pepper (dried)
  • 2 cloves Garlic
  • Noodle Mix
  • 200 g Rice Noodles
  • 1 whole Egg
  • 100 g Tofu
  • 4 tsp Olive Oil
  • 100 g Sprouted Soybeans
  • 3 whole Green Onions
  • 1 tbsp Chives (optional)
  • 1 tbsp Radish
  • .5 whole Onion
  • 1 tbsp Sugar
  • .5 tsp Pepper
  • 2 tsp Lime (juice)
  1. Directions:

  2. Prepare and boil noodles according to package instructions. Drain and set aside. Noodles will be cooked further in a pan later. Soften them enough to be pliable and chewy.
  3. Mince garlic. Make Thai Sauce by mixing ingredients together. Set aside.
  4. Chop onions. Finely chop radish. Slice green onion. Cut tofu in small julienne sticks, each about 2.5 cm long.
  5. Brown the tofu in 1 Tablespoon olive oil in a nonstick skillet. Set aside in a bowl. Scramble eggs in 1 Tablespoon olive oil in the nonstick pan next. Set aside.
  6. Brown the onions and garlic with the pepper and 2 Tablespoon olive oil in a large pot (or wok) on medium high heat. Add tofu and radish next and cook for 5 minutes. Add egg and mix in with ingredients.
  7. Add noodles. Add Thai sauce, mixing well. Mix in green onion and sprouted beans along with lime and pepper and sugar into skillet and cook some more, until liquid is gone. If noodles are too hard, add more water to the stir fry. Optionally sprinkle additional chives on noodles and optionally serve sprouted beans act as garnish therewith.