Rice Noodles (1/2 pckg)
in room temperature water for about an hour or until the noodles are soft.
Garlic (2 cloves)
. Dice the
Fresh Chives (1 3/4 cups)
into 2-inch pieces.
Remove stem from the
Shiitake Mushrooms (1 1/2 cups)
Pat dry the
Firm Tofu (4 oz)
and cut into ¼-inch cubes.
Make the Pad Thai sauce, mix together
Coconut Sugar (1/4 cup)
Tamarind Paste (1/3 cup)
Soy Sauce (1 Tbsp)
Vegetable Oil (3 Tbsp)
over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.
In the same wok over medium-high heat, add mushrooms and a pinch of
Salt (1 pinch)
then cook for 3 minutes or until they are soft. Then set aside.
In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.
Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.
Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the
for about 1 minute or until the egg has completely cooked through.
Add chive and
Bean Sprouts (1 cup)
. Stir in the noodles and mix until combined. Cook for 2 minutes.
Peanuts (1 Tbsp)
on top. Serve with
Crushed Red Pepper Flakes (1 tsp)
Lime Wedge (1)