Scott and I love pad thai. Last week, I was on a quest to discover a healthier version of pad thai to make instead of just dousing the noodles with that thick pad thai sauce you can buy in stores. Guess what? I now have a tasty, healthy, and easy alternative!
1 10-oz. package rice noodles
2 Tbsp olive oil
2 garlic cloves
1 cup mushrooms
1 cup of prepped green beans
1/2 12-oz. packageextra-firm tofu, drained and cut into chunks
4 Tbsp.soy sauce
2 Tbsp.peanut butter
Juice of 2 limes
Sriracha, to taste
Sliced green onions, for garnish
Chopped peanuts, for garnish (optional)
Prep rice noodles according to directions on package.
In a large frying pan, heat the olive oil over medium heat and add the garlic cloves, tofu chunks, mushrooms, and green beans. Drizzle 1 tablespoon of the soy sauce over the tofu and veggies; sauté until golden brown.
In a small bowl, whisk together the peanut butter, lime juice, sugar, Sriracha, remaining soy sauce, and 1 cup of water.
Add the soaked noodles and peanut butter mixture to the tofu and cook through, about 5 minutes.
Garnish with sliced green onions and chopped peanuts and serve right away.