Ingredients

• 125 g wide rice noodles
• 300 g tofu cut into 1 cm cubes
• 4 finely sliced garlic cloves
• 2 beaten eggs
• 3 chopped spring onions
• 1/2 salted peanuts
• 1/2 cup vegetable oil
• 2 tablespoons soy sauce
• 1/2 cup fish sauce
• 1/2 tablespoon chili flakes

Instructions

1. Place the rice noodles in a large bowl, soak them in boiling water for 20 minutes, and then filter the water out.
2. In a separate small bowl, mix the soy sauce, fish sauce, and chili flakes
3. In a large wok, warm the oil, and then fry the tofu for 5 minutes, before placing it onto a separate plate.
4. Remove half of the oil from the wok. Then, add the eggs and the garlic to the wok, stirring constantly for 1 minute before adding in the noodles and the spring onions. Mix until the noodles separate from each other.
5. Add in the tofu and the sauce and stir fry everything for 5 minutes.
6. Move it all into serving bowls and sprinkle with peanuts. Enjoy!

The post This Vegetarian Pad Thai is Literally Addicting appeared first on Cooking 4 All.

Ingredients

• 8 ounces of rice noodles
• Sesame oil
• 8 ounces extra-firm tofu, drained
• 4 cloves of garlic, minced
• 1 red bell pepper, sliced
• 4 green onions, sliced
• 1 carrot, grated
• 3 tablespoons coconut sugar
• 2 tablespoons tamari
• 1 cup bean sprouts
• 1 lime
• Fresh cilantro, chopped
• ⅓ cup dry roasted peanuts, chopped
• 1 tablespoon Sriracha

How to Cook It

• Cook rice noodles according to package instructions. Drain. Toss with sesame oil to prevent sticking. Set aside.
• Combine coconut sugar, tamari, lime juice, and Sriracha in a saucepan over medium heat. Cook for 30 seconds, stirring occasionally. Set aside.
• Heat sesame oil in a pan over medium heat. Add garlic and green onion. Sautee until translucent. Add tofu. Brown on all sides. Add bell pepper and carrot. Sautee until tender.
• Add sauce, noodles, bean sprouts, and peanuts. Toss until the sauce has coated everything. Serve hot and garnish with cilantro and lime slice on the side.

The post How to Make Easy Vegan Pad Thai appeared first on Cooking 4 All.

Ingredients

• 3 tablespoons of fish sauce 
• 1  tablespoon of soy sauce
• 5  tablespoons of light brown sugar
• 2  tablespoons of rice vinegar 
• 1  tablespoon of sriracha 
• 2  tablespoons of peanut butter
• 8 oz of flat rice noodles
• 3  tablespoons of oil 
• 3 cloves of minced garlic
• 8 oz of tofu or the protein of your choice
• 2 eggs
• 1 cup of bean sprouts
• 1 red bell pepper
• 3 scallions
• 1/2 cup of peanuts
• 2 limes

Recipe

1. In a medium bowl, whisk the fish sauce, soy sauce, brown sugar, rice vinegar, sriracha, and peanut butter together. 
2. Check the rice noodle package and cook according to the directions. Drain and rinse in cold water after. 
3. Thinly slice the bell pepper and saute it in a skillet with some oil along with the garlic and whatever protein you are using. 
4. Once the protein has cooked, move it over in the pan so there is room for the eggs.
5. Beat the eggs, add more oil to the skillet, and scramble them. 
6. Mix them with the protein once it’s cooked, and then add in the noodles, some of the peanuts, sauce, and bean sprouts.
7. Cook for a few minutes so everything gets coated in the sauce, then serve with more peanuts on top along with the sliced scallions, and a lot of lime juice!

The post Try Homemade Pad Thai for Dinner! appeared first on Cooking 4 All.

Ingredients

• 125 g wide rice noodles
• 300 g tofu cut into 1 cm cubes
• 4 finely sliced garlic cloves
• 2 beaten eggs
• 3 chopped spring onions
• 1/2 salted peanuts
• 1/2 cup vegetable oil
• 2 tablespoons soy sauce
• 1/2 cup fish sauce
• 1/2 tablespoon chili flakes

Instructions

1. Place the rice noodles in a large bowl, soak them in boiling water for 20 minutes, and then filter the water out.
2. In a separate small bowl, mix the soy sauce, fish sauce, and chili flakes
3. In a large wok, warm the oil, and then fry the tofu for 5 minutes, before placing it onto a separate plate.
4. Remove half of the oil from the wok. Then, add the eggs and the garlic to the wok, stirring constantly for 1 minute before adding in the noodles and the spring onions. Mix until the noodles separate from each other.
5. Add in the tofu and the sauce and stir fry everything for 5 minutes.
6. Move it all into serving bowls and sprinkle with peanuts. Enjoy!

The post This Vegetarian Pad Thai is Literally Addicting appeared first on Cooking 4 All.

Ingredients

• 8 ounces of rice noodles
• Sesame oil
• 8 ounces extra-firm tofu, drained
• 4 cloves of garlic, minced
• 1 red bell pepper, sliced
• 4 green onions, sliced
• 1 carrot, grated
• 3 tablespoons coconut sugar
• 2 tablespoons tamari
• 1 cup bean sprouts
• 1 lime
• Fresh cilantro, chopped
• ⅓ cup dry roasted peanuts, chopped
• 1 tablespoon Sriracha

How to Cook It

• Cook rice noodles according to package instructions. Drain. Toss with sesame oil to prevent sticking. Set aside.
• Combine coconut sugar, tamari, lime juice, and Sriracha in a saucepan over medium heat. Cook for 30 seconds, stirring occasionally. Set aside.
• Heat sesame oil in a pan over medium heat. Add garlic and green onion. Sautee until translucent. Add tofu. Brown on all sides. Add bell pepper and carrot. Sautee until tender.
• Add sauce, noodles, bean sprouts, and peanuts. Toss until the sauce has coated everything. Serve hot and garnish with cilantro and lime slice on the side.

The post How to Make Easy Vegan Pad Thai appeared first on Cooking 4 All.

Ingredients

• 3 tablespoons of fish sauce 
• 1  tablespoon of soy sauce
• 5  tablespoons of light brown sugar
• 2  tablespoons of rice vinegar 
• 1  tablespoon of sriracha 
• 2  tablespoons of peanut butter
• 8 oz of flat rice noodles
• 3  tablespoons of oil 
• 3 cloves of minced garlic
• 8 oz of tofu or the protein of your choice
• 2 eggs
• 1 cup of bean sprouts
• 1 red bell pepper
• 3 scallions
• 1/2 cup of peanuts
• 2 limes

Recipe

1. In a medium bowl, whisk the fish sauce, soy sauce, brown sugar, rice vinegar, sriracha, and peanut butter together. 
2. Check the rice noodle package and cook according to the directions. Drain and rinse in cold water after. 
3. Thinly slice the bell pepper and saute it in a skillet with some oil along with the garlic and whatever protein you are using. 
4. Once the protein has cooked, move it over in the pan so there is room for the eggs.
5. Beat the eggs, add more oil to the skillet, and scramble them. 
6. Mix them with the protein once it’s cooked, and then add in the noodles, some of the peanuts, sauce, and bean sprouts.
7. Cook for a few minutes so everything gets coated in the sauce, then serve with more peanuts on top along with the sliced scallions, and a lot of lime juice!

The post Try Homemade Pad Thai for Dinner! appeared first on Cooking 4 All.