Pad Thai

Serves: 2 

Ingredients	Qty	Prep
Rice noodles	200g	cooked
Green onion	1 bunch	chopped
Garlic	3 cloves	minced
Ginger	1-inch piece	minced
Broccoli	1/2 medium	chopped
Red pepper	1 large	chopped
Tofu	1/2 block	cooked
Eggs	2 medium
Roasted peanuts	as needed	chopped
Cilantro	garnish	chopped
Lemon	1/2 small	garnish
Jalapeno	1 medium	chopped
Sauce:
Tamarind paste	1 tbsp or more
Sugar	2 tbsp
Fish sauce	1 tbsp	vegan
Ketchup	2 tbsp
Soy sauce	1 tsp	mix well

Method:

• Prep all ingredients but cook each portion separately in a non-stick or steel pan.
• Drain tofu for 30 minutes, cut it into cubes and toss with cornstarch and soy sauce.
• Fry tofu in a skillet until golden brown on all sides, keep aside.
• Break eggs into a small bowl, add salt, and mix well. Set aside for 10 minutes
• Scramble eggs in a small pan on high heat (water should form perfect spheres) and scramble well.
• Fry the chopped vegetables, and cook with salt for 2 minutes
• Add aromatics (garlic, ginger, white portion of spring onion) for 1 minute
• Add tofu, prepared sauce, roasted peanuts, and water if needed
• Finally, add cooked noodles, toss well and transfer to a plate
• Garnish with roasted peanuts, the green portion of spring onion, cilantro, and lemon wedge
• Repeat the same process with the other portion