Ingredients
- 1 jar Pad Thai sauce (I use Thai Kitchen) shopping list
- 1 lb tofu, extra firm shopping list
- 1 Pkg rice noodles shopping list
- 1 green pepper shopping list
- 1 red pepper shopping list
- 1 broccoli Crown shopping list
- 15 baby carrots shopping list
- 1 Lg white onion shopping list
- 3 green onions shopping list
- Chopped peanuts shopping list
How to make it
- Drain tofu well and cut into small thin strips about 1/2 inch long and as thin as possible
- Place tofu loosely in a bowl or Tupperware container and pour 1/2 pad thai sauce over tofu pieces
- Cover and place in the fridge to marinate for several hours or over night.
- Remove tofu from sauce as much as possible (keeping access sauce) and fry in a single layer (I have a med sized fry pan and I usually do two batches) until tofu in browned and crispy on both sides
- Remove from fry pan and pour access sauce over to keep moist, cover to keep warm until serving
- Prepare Rice Noodles in accordance with package directions
- Chop Vegetables (I usually do this while the tofu is frying) and with the exception of the green onions toss in a bowl together,stir fry vegetables to ALMOST your desired crispness
- Add remaining 1/2 jar of Pad Thai sauce and cook for an additional 5 min
- Serve Vegetables over Rice Noodles , place a serving of tofu over Vegetables and top with Chopped Peanuts (can always be garnished with shredded carrot)
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