Pad Thai! Make your meatless Monday memorable!!

Admittedly, I love Mexican food… And it’s so easy to make gluten free and vegetarian and it’s so yummy! But, this can create quite the rut… And tomorrow is cinco de Mayo… So, let’s mix it up!

What you need:

1 box of 8 or 16 oz rice noodles (I’m cooking for 6 so I used 16 oz) half everything if you go with 8

1/2 cup veggie broth 

2 T gluten free soy sauce

Juice of 1 lime, plus 1 lime cut into wedges

1T sugar

Sesame oil, red pepper infused sesame oil too if you can find it

1 container cubed firm organic tofu

Salt

Bean sprouts

2 eggs

2 cloves chopped garlic

Peanuts

Green onion, sliced

Ready?

Place noodles in bowl of hot water – let sit 30 mins and then drain.

Heat sesame oil and fry tofu with a little salt and the red pepper infused oil if you are cooking for people who like spicy (I, however, unfortunately am not… And my kids will likely require 4 gallons of water for the small amount I’m  going to add)

 

 
In another pan, heat 3-4T sesame oil and scramble 2 eggs, set aside

On med heat, with residual oil, add garlic and noodles and mix well. Mix broth, lime juice, sugar and soy sauce and pour over noodles, stir well.

Add in egg, tofu & mix well. Place I large serving dish, garnish with likes on side, sprouts on top and peanuts. Serve with red peppers flakes and extra gluten free soy sauce! 

My kids loved it and ate the tofu!!! (That’s a first) Have a great night! ❤️

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