Stir-Fried Noodles with Tofu, Scallions & Peanuts

Stir-Fried Noodles with Tofu, Scallions & Peanuts
Photo by Scott Phillips

Ingredients

  • 3 Tbs. chopped fresh cilantro
  • 2 Tbs. crushed unsalted roasted peanuts
  • 1-½ cups bean sprouts
  • 2 Tbs. vegetable oil
  • 4 oz. dried wide (pad thai) rice noodles
  • 1 Tbs. rice vinegar
  • 2 Tbs. soy sauce
  • + 9 more ingredients
    • 1 Tbs. ketchup
    • 8 oz. extra-firm tofu, drained thoroughly and sliced into ½- inch cubes (to yield 1-½ cups)
    • 2 scallions, trimmed and sliced diagonally into 1-inch lengths
    • ½ tsp. kosher salt
    • 1 Tbs. minced fresh ginger
    • 1 lime, cut into wedges for serving
    • 1 Tbs. minced garlic
    • 1/8 tsp. cayenne
    • 2 Tbs. unsulphured molasses

Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).

View full recipe at Fine Cooking

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