INGREDIENTS

  • 2 Tablespoons Newell Pineapple Ginger
  • 4 ounces dry Pad Thai noodles
  • 2 eggs
  • 6–8 ounces Tofu
  • 1 cup bean sprouts
  • 2 tablespoons oil
  • 2 tablespoons roasted peanuts
  • ¼ cup chives

PAD THAI SAUCE:

  • 3 tablespoons vegan fish sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons of rice vinegar
  • 1 teaspoon soy sauce
  • Combine in a bowl and stir with a whisk

DIRECTIONS

  • Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked). Add Tofu and Newell Pineapple Ginger; cook until lightly browned on all sides, 1 to 2 minutes per side.
  • Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
  • Add noodles to skillet with tofu and mix in Pad Thai sauce; about 1 minute.
  • Plate, garnish with bean sprouts, peanuts and scallions. 
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ORIGINAL RECIPE (4-PACK)

ORIGINAL RECIPE (4-PACK)

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ROSEMARY GARLIC (4-PACK)

ROSEMARY GARLIC (4-PACK)

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PINEAPPLE GINGER (4-PACK)

PINEAPPLE GINGER (4-PACK)

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CILANTRO LIME (4-PACK)

CILANTRO LIME (4-PACK)

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