Outpost's Pad Thai · Entreés · Outpost Natural Foods
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Cooking tools:
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving bowl
- Stove
- Paper towel
Ingredients
- 1/2 pound uncooked Thai-style rice noodles
- Juice of one lime (approx. 4 tablespoons)
- 4 tablespoons tamari
- 2 tablespoons ketchup
- 1/4 cup sugar
- 2 teaspoons fresh, minced ginger, divided
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons fresh, minced garlic
- 4 tablespoons peanut oil, divided
- 3 jalapeno peppers, seeded and minced
- 1/2 teaspoon red chili flakes
- 1/2 pound firm tofu, drained well and diced into 1/2 inch cubes
- 2 large carrots, shredded
- 1/2 cup sliced water chestnuts, drained
- 1/2 cup sliced green onions
- 1/2 cup dry-roasted peanuts
- 1/2 cup minced cilantro
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