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Vegetable and Tofu Pad Thai

Martha Stewart
  • 30 minutes
  • Serves 4

INGREDIENTS

2

Carrots, medium

1/4 cup

Cilantro, fresh leaves

2

Garlic cloves

2 tbsp

Peanuts, roasted salted

8

Scallions

2

Eggs, large

1

package Tofu, firm

1 tbsp

Chili sauce

1/4 cup

Lime juice, fresh

3 tbsp

Soy sauce or fish sauce

1 tbsp

Brown sugar, packed dark

1

Salt, Coarse

2 tbsp

Vegetable oil

8 ounces dried wide, flat rice noodles