Recipe: Tofu Pad Thai with Radish Microgreens

Author: Barbara Hernandez, Hamama Happiness Team Member

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Makes: 2 -4 Servings

“The very first time I had Pad Thai was when a new restaurant back home opened up. They only served it on Tuesdays so my friends and I would meet up there every week to enjoy it and reminisce about our weekends and work weeks. This dish brings a lot of wonderful memories so it's perfect for when I am feeling a little homesick!” - Barbara H.

• Rice noodles
• Extra Firm Tofu or your choice of meat (chopped)
• 2 eggs
• 1 - 2 Shallots (chopped)
• 2 Tbsp Soy sauce
• 2 Tbsp Brown Sugar
• 2 Tbsp Rice Vinegar
• 2 Tbsp Lime Juice
• 1 Tsp Sesame oil
• 2 Tbsp Fish Sauce
• 1 Tsp Ginger Powder
• 1 Tsp Garlic Powder
• Sriracha to taste
• Peanuts and choice of microgreens for garnish

1. Cook your rice noodles according to the package instructions. Drain and drizzle with sesame oil and set aside. 
2. Press your tofu for as long as you can to drain any excess water from it. Cut into cubes and place in a bowl or tupperware. 
3. Make Pad Thai sauce by combining 2 TBS each of soy sauce, lime juice, fish sauce, brown sugar, and rice vinegar. Add 1 TSP of ginger powder and garlic powder. Add sriracha to taste. 
4. Pour sauce over tofu and marinate for 1 hour or longer. 
5. In a pan or wok heat up 1 TSP of sesame oil. Add eggs to pan and cook until scrambled - Set aside. Add shallots to the pan and cook until translucent.  Add tofu blocks (no sauce) to the pan and cook until slightly crispy on all sides. Add rice noodles, eggs and sauce to the pan and combine thoroughly. 
6. Plate and top with peanuts and microgreens!