Author Notes
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Ingredients
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1 cup
carrots, julienned
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1
red pepper, diced
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1
zucchini, julienned
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400 grams
Rice Noodles
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1 bunch
green onions, diced
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3
garlic cloves, minced
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1
lime, cut into wedges
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4 tablespoons
cashews, crushed
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300 grams
Nigari firm tofu
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3/4 cup
Pad Thai sauce
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1 tablespoon
extra virgin olive oil
Directions
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Soak rice noodles in hot water until fully hydrated.
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Over medium-high heat, fry tofu in oil until browned. Set aside.
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Reduce heat to medium and sauté green onions, garlic, carrots and diced pepper in oil for 5 minutes.
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Reduce heat to medium-low and add pad thai sauce. Add the rice noodles, zucchini strips, fried tofu, crushed cashews. Continue cooking for 3 minutes and serve.
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