Pad Thai
  • Wide Rice Noodles 8 oz.
  • Lime Juice 4 Tbsp.
  • Brown Sugar 4 Tbsp
  • Fish Sauce 2 Tbsp
  • Soy Sauce 2 Tbsp
  • Cayenne Pepper 1/2 Tsp
  • Vegatable Oil 4 Tbsp
  • Bell Pepper, thinly sliced 1
  • Garlic, minced 6 Cloves
  • Eggs, whisked 2
  • Tofu, fried 16 oz
  • Black Pepper
  • Scallions, thinly sliced 2
  • Roasted Peanuts, chopped 1/4 Cup
  1. Cook noodles as directed.
  2. Cut tofu into cubes, and saute.
  3. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
  4. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add tofu.
  5. Push the tofu and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
  6. Garnish with green onions and roasted peanuts before serving.
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