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7017 5170 5007 R056

7017 Ancho Chili Pad Thai with Grilled Tofu

7017 Ancho Chili Pad Thai with Grilled Tofu

Dry Tofu with a towel and season with Ancho Chili & Coffee Steak Rub.
Brush with Peanut Oil and then grill for 3 minutes on each side.

Bring 4-5 quarts of water to a boil, cook Pad Thai Noodles until tender. Drain and rinse under cold water.

Lightly scramble two eggs and set aside.

In a saucepan on medium heat, combine peanut butter, vegetable stock, fish sauce, rice wine vinegar, Freeze Dried Shallots, Garlic Powder, Turbinado Sugar, and the juice of half a lime.
Bring to a simmer and mix in the scrambled eggs. Pour sauce over the noodles.

Garnish with Whole Leaf Cilantro, green onions, and crushed peanuts.


- 8 ounces Extra Firm Tofu

- ¼ cup vegetable stock

- 1 tablespoon peanut oil

- 2 tablespoons (5170) Freeze Dried Shallots

- 1 teaspoon (5007) Garlic Powder

- 2 tablespoon (7017) Ancho Chili & Coffee Seasoning

- ¼ cup rice wine vinegar

- 2 tablespoons fish sauce

- 2 tablespoons (5176) Turbinado Sugar

- ¼ cup creamy peanut butter

- 2 eggs

- 1 box Thai Rice Noodles

- 1 green onion

- ¼ cup peanuts, chopped

- Juice of half a lime

- 2 tablespoons Whole Leaf Cilantro

After noodles have cooled, put a couple of drops of oil on them to keep cooked Pad Thai Noodles from sticking together.

Pad Thai is a stir-fried rice noodle dish and is also delicious using chicken or shrimp



More Information
SKU 7017 5170 5007 R056


Prep Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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