Tofu Pad Thai

Name: Tofu Pad Thai
Yield: serves 10
Ingredients: 2 (12-ounce) packages extra-firm tofu; 6 cloves garlic; 1 bunch green onions; 3/4 cup vegetarian fish sauce; 2 cups water; 1/3 cup lime juice; 1 tablespoon rice vinegar; 1/3 cup sugar; 1 teaspoon salt; 1 teaspoon crushed red pepper; 24 ounces rice noodles; 4 eggs; 3 tablespoons canola oil; 4 cups bean sprouts; 1/2 cup chopped cilantro; 1 cup chopped salted peanuts

December 14, 2011

I have loved pad Thai ever since high school when my friends and I found this great Thai restaurant that we went to every chance we got. I have found that making it at home is a more than satisfactory substitute (and, of course, way cheaper). I like to make it spicier and add a little soy sauce, so start out with the recipe here, and then add your own personal touch—that’s what cooking is all about anyway! You’ll see that the recipe calls for vegetarian fish sauce, which may seem like a funny concept, but you can find it online or at some Asian markets (where you can also pick up the rice noodles).

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