Tofu Pad Thai
Tofu pad thai with rice noodles, carrot, bean sprouts and a tamari, peanut butter and sriracha sauce, topped with peanuts and lime. Serves four.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at checkout.wholefoodearth.com.
Ingredients
- ¼ cup (60ml) tamari
- ¼ cup (60ml) maple syrup
- 3 tbsp. water
- 2 tbsp. rice vinegar
- 2 tbsp. peanut butter 
- 1 tbsp. sriracha
- 7 oz. (200g) firm tofu, cubed
- 1 tbsp. flour 
- 1 tbsp. coconut oil
- 8 oz. (225g) thick rice noodles
- 2 shallots, chopped
- 2 large carrots, sliced into ribbons or matchsticks
- 3 cloves garlic, minced
- 2 handfuls bean sprouts
- 3 spring onions, sliced (green part)
- ¼ cup (30g) peanuts, chopped, to serve 
- 1 lime, cut into wedges
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