Tofu Pad Thai with Sweet Chili Sauce

Forget ordering take-out!  This was delicious served with fresh pineapple, a Romain lettuce salad with a spicy peanut vinaigrette dressing and fresh green beans.  Don't be afraid to use the fish sauce.  It adds saltiness, not a fishy taste at all. 




1 (1 lb) pkg wide rice stick noodles*
4 tsp vegetable oil, divided in half
1 (12oz) pkg extra firm tofu, cut into 1/2 inch cubes
2 large eggs
3 large egg whites
2 cups fresh bean sprouts* 
1/2 cup minced fresh flat-leaf parsley*

Sweet Chili Sauce:

1 1/4 cup Heinz chili sauce
1/2 cup packed brown sugar
4 TBS water
2 TBS fish sauce
1 TBS fresh lime juice
2 tsp grated fresh ginger

2/3 cup coarsely chopped dry roasted peanuts, for topping

Lime wedges, for serving

Cook noodles in boiling water for 5 minutes.  Drain and rinse under cold water.
In a large skillet, heat 2 teaspoons of oil over medium-high heat.  Cook tofu for 5-7 minutes, until browned (mine took longer than 7 minutes).  Remove from the pan.

Whisk 2 eggs and 3 egg whites.  In the skillet, heat remaining 2 teaspoons oil over medium-high heat.  Add eggs and cook for 1 minute, stirring constantly.  Set aside.

For the sauce, in a medium bowl, combine chili sauce, brown sugar, water, fish sauce, lime juice and ginger.  Add sauce and drained noodles to skillet with egg mixture in it.  (I found it was easier to stir together with tongs rather than a spoon.  Also make sure you use a very large skillet).  Cook for 2 minutes over medium-high heat.  Stir in tofu, bean sprouts and parsley, cooking an additional 3-5 minutes.  Serve sprinkled with peanuts and garnished with lime wedges.

Serves 6-8

Source:  Bite Me - Julia Albert and Lisa Gnat

*I was unable to locate wide rice noodles so I used Chinese Wide Lo Mein Noodles (wheat) instead.  I also could not find fresh bean sprouts so I used a 14 oz can of sprouts.  Next time I would use cilantro instead of flat-leaf parsley.  I also sprinkled my plate with crushed red pepper flakes for a little heat.

Janice