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Ancho Chili Pad Thai with Grilled Tofu

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

Dry Tofu with a towel and then 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, Demerara 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.

More Information
SKU R056

- 8 ounces Extra Firm Tofu

- ¼ cup vegetable stock

- 1 tablespoon peanut oil

- 2 tablespoons Freeze Dried Shallots

- 1 teaspoon Garlic Powder

- 2 tablespoon Ancho Chili & Coffee Steak Rub

- ¼ cup rice wine vinegar

- 2 tablespoons fish sauce

- 2 tablespoons Demerara 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

Tips Notes

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

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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