Pickup Line Pad Thai

Ingredients:

Sauce:

• 6 tbsp tamari (Amano Wheat-free is great)
• 6 tbsp white sugar
• 2 tbsp tomato paste (or substitute ketchup in a pinch, just cut back on the sugar a bit)
• 2 tbsp Sri Racha chilli sauce or similar hot sauce
• 3 tbsp rice wine vinegar
• juice of 1/2 a fresh lime

For the pad thai:

• 1 package rice vermicelli
• 6 tbsp peanut oil
• 1 pound firm tofu, drained, pressed, cut into small triangles or cubes
• 1 medium red onion, finely chopped
• 2-4 cloves garlic, minced or pressed
• 1 tbsp lemongrass finely chopped
• 1 cup bean sprouts
• 2 spring / green onions, sliced into 1 inch lengths
• 1/2 cup chopped roasted peanuts (unsalted if available)
• Lime wedges for serving

Preparation:

• Combine all sauce ingredients in a mixing bowl, let stand to meld while preparing noodles, etc.
• Prepare the noodles per the package directions (NOTE: Perform other steps WHILE the noodles are cooking - take care not to overcook the noodles)
• Preheat a large nonstick frying pan or wok.
• Pour 2 tablespoons of peanut oil into the pan, let stand for a short time to heat up.
• Stir fry tofu for 4-5 minutes until the tofu is crisp and lightly browned on the outside.
• Remove tofu from pan and set aside (it should not be too oily, but you can place it on paper towel to drain if you like)
• Pour 2 more tablespoons of peanut oil into the pan, let stand for a short time to heat up.
• Add half the chopped onion and cook for 30 seconds or until translucent.
• Add half the garlic and half the lemongrass and cook for another 30 seconds, until heated thoroughly
• By this point, the noodles should be done, drain them.
• Add the sauce mixture and stir until it starts to bubble
• Mix in cooked noodles and stir gently for two minutes, ensure noodles are coated evenly.
• Mix in cooked tofu, most of the bean sprouts, spring onions, about half of the chopped peanuts.
• Stir-fry for 30 seconds, until well mixed.
• Serve topped with the rest of the peanuts and remaining raw bean sprouts, garnish with lime wedges.

Serves 3-4