Healthy Pad Thai

4 servings

  • 8 oz dried wide, flat rice noodles
  • ¼ cup fresh lime juice, about 2 limes
  • 3 tbsp fish sauce, or tamari/liquid aminos
  • 1 tbsp chili sauce, such as Sriracha
  • 1 tbsp packed dark-brown sugar
  • 2 tbsp ghee or high heat cooking oil
  • 2 large eggs, lightly beaten
  • 1 package (14 ounces) firm tofu, drained, cubed, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Flaked salt
  • 1 cup bean sprouts
  • 2 tbsp roasted salted peanuts, chopped
  • ¼ cup fresh cilantro leaves
  1. Using boiling water, soak noodles according to package instructions; drain and drizzle with sesame oil or any light-colored flavorless oil and set aside. In a small bowl, whisk together lime juice, fish sauce, chili sauce, and brown sugar.
  2. In a wok, heat 1 tablespoon of ghee over medium-high. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add a little more ghee to wok and heat. Add tofu in a single layer and cook until golden brown on both sides, about 5-7 minutes, flipping halfway through. Transfer to cutting board.
  3. Add remaining ghee, carrots, garlic, and scallion whites to wok and cook until softened, about 3-5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with flaked salt. Divide among four plates and top with bean sprouts, peanuts, cilantro, and green scallion tops.