My recipe is my version of this recipe. I made a few changes to make it more to our liking. This is so good . . Vince always asks when we can have it again! Don’t ask me why the carrots are all on one side of the dish!
Vegetable & Tofu Pad Thai
8 ounces raw pasta noodles
juice of 2 limes
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons chili sauce
1 tablespoon packed dark-brown sugar
2 tablespoons coconut oil
3 large eggs, lightly beaten
1 package (14 ounces) firm tofu, drained well and cut into small chunks
2 medium carrots, peeled and sliced
1 onion, thinly sliced
2 garlic cloves, minced
8 green onions, thinly sliced
Salt to taste
1 cup roasted salted peanuts, chopped
1/4 cup fresh cilantro leaves
Cook noodles according to package directions. Drain and set aside.
In a bowl, whisk together lime juice, soy sauce, fish sauce, chili sauce and brown sugar.
In a large skillet, heat the oil. Add the beaten eggs, cook without stirring. Remove eggs from skillet, set aside to cool and then chop.
To remaining oil in skillet, add tofu and cook til brown on both sides. Remove from oil and drain on paper towels.
Add more oil if needed to the skillet. Add the onion, carrots, garlic and green onions. Cook til softened. Add the lime juice mixture and continue cooking til heated through. Add noodles. Stir to coat with the sauce and until the noodles are hot. Add eggs, tofu and remove from heat. Add salt to taste. Serve with chopped peanuts and cilantro.