Kripalu Pad Thai

Makes 5-6 servings

Beverley Savage

From Kirpalu chef awesome and as healthy as it gets

ingredients

8OZ Thai rice stick noodles (I cooked whole 16oz package, used more than 8oz in recipe and saved some for kids to have plain with chicken)
1-2 cups carrots cut into matchstick pieces
2 cups broccoli florets
2 tblsp tamarind paste or concentrate diluted in water (omitted as didn’t have any)
2 tsp ginger root minced or grated
2 tblsp chopped shallots
1/4 cup scallion or chives
2 tblsp peanut oil
1 cup bean sprouts or watercress
2 medium eggs
1/2 cup roasted peanuts
1 cup extra firm tofu cut into 1/2" chunks and marinated in simple soy sauce (press out extra water by placing between towels and weighted plates)
2-4 tblsp agave nectar or other sweetner
1 lime
3 tblsp fish sauce (optional)
pepper

1
1. soak noodles in warm water for 20 minutes or boiling water for 10
2
2. Heat oil in wok or large saute pan, add garlic, ginger and shallots. cook until start turning color
3
3. add carrots, broccoli, tofu and cook for 5 miutes (can add shrimp or chicken and cook longer if desire)
4
4. add noodles, tamarind, pepper, agave nectar, fish sauce.
5
5. stir fry another 5 minutes until noodles soften. Keep heat high. Add water if sticks
6
6. Make well in center, add beaten eggs and scramble. add pad thai from sides pan.
7
7. Add bean sprouts, scallions and peanuts. cook 30 sec and place on platter
8
8. squeeze lime over top.
9
9. Can serve with peanut sauce, lime wedges, cilantro if desired