8 oz. rice noodles (can find Pad Thai rice noodles at Whole Foods)
1 lb. tofu
3 T “crunchy” natural peanut butter
1/3 cup sugar or sweetner of your choice
1/3 cup soy sauce
1/3 cup lemon juice
1/2 tsp. red pepper flakes
2 cups bean sprouts
1 small bunch green onions, chopped, including greens
1 small onion, chopped
2 cups of mixed vegetables, stir-fried.
3/4 tsp. garlic powder
2 T sesame or peanut oil
Water as needed
1″ piece of ginger minced or powdered ginger
Prepare rice noodles, drain and set aside.
Squeeze tofu completely dry. Cut tofu in 1/4″ to 1/2″ squares (or
triangles, which is even cooler) and set aside.
Mix peanut butter, sugar, soy sauce, lime juice, and red pepper
flakes. Set aside.
In wok, stir fry garlic and tofu in 1 T oil until lightly browned.
Add remaining oil, onions, and optional ginger stir fry two minutes.
Add vegetables, water if needed, stir fry one minute.
Add peanut mixture, bean sprouts, and noodles. Stir fry until all is
hot and sauce thickens.
[Actually, I recommend only putting in about 1/3rd of the sauce on
the stir-fried veggies. Use the rest to soak the noodles in before
you mix it all together.]
Garnish with optional sliced limes.