Pad Thai with tofu, bean sprouts and roasted peanuts

Another favourite from the Rebar Cookbook. I’ve added changes as usual. This picture is missing the toppings of green onion, cilantro and chopped peanut which we served separate at the table.

Pad Thai with tofu, bean sprouts and roasted peanuts

• 8 oz Snow peas, halved
• 1 lb Rice Noodles
• 1/4 cup Tomato paste
• 1/4 cup Fish sauce (or tamari to make vegan)
• 1/4 cup Water
• 1/4 cup Tamari
• 3 tbsp Honey
• 2-4 tsp Garlic Chilli Paste
• 1/2 tsp Cracked pepper
• 4 tbsp Peanut Oil
• 1 block Extra Firm Tofu, cubed
• 8 large cloves Garlic, minced
• 1 tsp Garlic Chilli Paste (optional)
• 3 Eggs, beaten (omit to make vegan)
• 3 cups Bean Spouts
• 2 bunches Green Onion, sliced
• 1/2 bunch Cilantro, roughly chopped
• 1 Lime
• 4 tbsp Roasted Peanuts, crushed

1. Blanch snow peas by adding to boiling water for one minute and they turn bright green and tender. Lift them out and soak noodles in water until tender. Drain and set aside.
2. In wok, add oil and stir fry cubes of tofu until golden, take out and set aside.
3. Make sauce but whisking together tomato paste, fish sauce, water, tamari, honey, garlic chilli paste and pepper. Set aside.
4. Heat 3 tbsp oil over med high heat in wok. Add garlic and chilli paste and saute until golden, stirring constantly. Add beaten eggs and scramble until dry and set. Next, add noodles and keep stirring them around to combine with egg garlic mixture. They will clump but that’s okay; continue stirring for at least 5 min.
5. Turn up heat and add sauce, tofu, bean sprouts and snow peas. Stir constantly to prevent sticking. After several minutes add scallions and cilantro and cook until the whole dish is hot and steamy right through.
6. To serve drizzle portion with lime juice and sprinkle with chopped nuts.