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SKU
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
Ingredients

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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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