my finished plate
1 box Pad Thai noodles, (8 oz. dried)
1 onion, diced
1 container firm tofu, drained well and cut into small cubes
2 carrots, cut match stick style
2 Tbsp. sesame oil
3 cloves garlic, minced
8 to 10 Chinese cabbage leaves, shredded
1 cup thawed peas
1 can sliced water chestnuts, drained
4 green onions, sliced
1/4 cup shelled pistachios, roughly crushed and toasted, set aside
these noodles worked well
1/4 cup tamari
1/2 cup lime juice
2 Tbsp. peanut butter
2 tsp. hot chili sauce
1/4 cup agave nectar
Whisk all together.
Follow the noodle pkg directions and soak the noodles in hot water. Set aside.
Saute the onion and tofu in the sesame oil until they start to turn golden.
Remove, set aside. Add carrots and garlic and more oil if necessary. Saute a bit with the lid on; you may add a bit of water to help the carrots steam.
After about 5 minutes, add the cabbage, peas, water chestnuts and 3/4 of the green onions. Add the noodles and the sauce mixture. Cover and cook about 10 minutes.
Serve in a large bowl, sprinkle the Pad Thai with the remaining green onions, cilantro and toasted pistachios.
serves at least four
even more tastier the next day!