Tofu Pad Thai

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Onions

  Young green, tops only

  ⅓ cup chopped or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Garlic

  Raw

  1 tsp or 3g

• Lime juice

  Raw

  1 lime yields or 44g

• Pad Thai Asian Sauce

  Annie Chun's

  6 tablespoon or 102g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Tofu

  Raw, firm, prepared with calcium sulfate

  1 oz or 28g

Directions

1. Cube tofu. Saute lightly in pan until warm. Set aside.
2. Prepare rice noodles to al dente according to package instructions. Rinse and set aside to add to pan later.
3. Slice green onions and white onion. Roughly chop cilantro and set aside. Mince garlic for sauce.
4. Add remaining 1/2 tbsp peanut oil to pan. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the white onions. Add chicken back into mixture and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.