It's time to throw away that take-out menu, you've got dinner covered tonight. Enjoy this amazing Pad Thai recipe for a quick weekend dish without the added guilt!
4 oz tofu + ~1/2 cup noodles
Firm tofu, cubed
Pad Thai rice noodles, uncooked
Soy sauce (low sodium)
Apple cider vinegar
Light brown sugar
Fresh ginger, minced
Garlic, sliced (omit for Low FODMAP)
Red bell pepper, sliced
Toasted peanuts, chopped
First, prepare the tofu. Season the cubes of tofu with salt and pepper and cook in an oiled skillet over medium heat until crisp. Remove and set aside.
Prepare the noodles by placing them in boiling water (off the heat) for 8 minutes, or as instructed by the package. Drain the noodles and set them aside.
Prepare the sauce and have it ready to go: mix together the fish sauce, soy sauce, apple cider vinegar and brown sugar in a small bowl.
In a large skillet or wok, heat 1 tablespoon coconut oil. Cook the ginger and garlic cloves and bell pepper for 2 minutes, then add the noodles and cook for 3 to 4 minutes further.
Add all of the sauce and continue stir-frying for 2 minutes, then add the tofu and the egg. Cook for 1 more minute, then add the sliced scallions and toasted peanuts. Serve with lime wedges if desired.