1large Serrano or jalapeno pepperthinly sliced, seeds and all
12ozfirm tofubut in bite sized cubes
a large handful freshly chopped cilantroreserve extra for garnish
1/2cupchopped peanutsfor garnish
for the sauce:
1/2cupfresh lime juice
3Tbspfish saucesubstitute more soy for vegan and vegetarian
Immerse the noodles in a bowl of hot water and soak for 8 to 10 minutes until softened. (Check the directions on the package of your specific noodles, they may require slightly more time) Drain and set aside.
Mix the ingredients for the sauce and set aside.
Heat the oil in a large pan or wok, and saute the garlic, ginger and pepper for a minute or two. Add the tofu and zucchini and saute for another few minutes.
Make a space in the pan to scramble the eggs by pushing aside the tofu and zucchini mixture. Add a little more oil, and the beaten eggs. Cook, stirring, until the egg is cooked.
Add the sauce and the noodles into the pan and toss everything well. Make sure all the ingredients are thoroughly mixed together. Finally, toss in the cilantro, bean sprouts and scallions and heat everything through.
Serve hot, at room temperature, or cold, garnished with the peanuts, more cilantro, and lime wedges.
Vegetarians replace the fish sauce with more soy sauce.
https://theviewfromgreatisland.com/spicy-pad-thai/ July 17, 2013