Author: Carolyn Severin, Hamama Success Team Member
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings
No need for takeout, this homemade pad thai is delicious and simple to make for a quick meal any night of the week! This pad thai has crispy tofu, an egg, fresh chives and microgreens to delight your taste budsβ¦.but you can easily change up the ingredients to your liking! So satisfying and flavorful.
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Ingredients:
- 6 oz dry rice noodles
- 2 tbsp coconut oil
- 14 oz extra firm tofu, cut into cubes
- 2 shallots, chopped
- 4 garlic cloves, minced
- Β½ cup prepared pad thai sauce, or homemade
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Garnish:
- Hamama microgreens
- Chives, chopped
- Bean sprouts
- 1 egg, scrambled
- Roasted peanuts, crushed
- Lime juice
- Salt and pepper to taste
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Instructions:
- Cook the noodles according to the package instructions. Once ready, drain the water and let them sit until ready to use.
- While your noodles are cooking, get out a small pan, drizzle a little coconut oil and scramble your egg. Set aside when ready.
- Cut your tofu into cubes and add to a medium skillet on medium high heat with coconut oil, cooking on each side for 5 minutes until browned. Set aside to cool in a bowl when done.
- Add your shallots to the skillet and cook until sauteed.
- Place your garlic into the skillet and cook until fragrant, stirring on occasion.
- Next, add in your pad thai sauce and noodles to the skillet and stir to combine.
- When your noodles are ready, serve and garnish with the egg, microgreens, chives, sprouts, crushed roasted peanuts, lime juice and salt and pepper to taste!