Name: Feed 4 for $20 Pad Thai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 (14-ounce) package rice stir-fry noodles; ½ cup peanut butter; 1 cup sweet chili sauce; ¼ cup soy sauce; 1 lime, juiced; 1 pound firm tofu, cubed; 8 ounces cremini mushrooms, sliced; 1 red bell pepper, sliced; ½ cup roasted peanuts, roughly chopped; 1 bunch green onions, sliced; 1 bunch cilantro, roughly chopped; Salt, to taste; Vegetable oil, for the griddle

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Feed 4 for $20 Pad Thai

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 (14-ounce) package rice stir-fry noodles

½ cup peanut butter

1 cup sweet chili sauce

¼ cup soy sauce

1 lime, juiced

1 pound firm tofu, cubed

8 ounces cremini mushrooms, sliced

1 red bell pepper, sliced

½ cup roasted peanuts, roughly chopped

1 bunch green onions, sliced

1 bunch cilantro, roughly chopped

Salt, to taste

Vegetable oil, for the griddle

Directions

Cook the rice noodles according to the instructions on the package. Drain and set aside.

Make the Pad Thai sauce. In a small mixing bowl, whisk together the peanut butter, soy sauce, sweet chili sauce, and lime juice. Set aside.

Preheat Blackstone griddle to medium heat. Drizzle vegetable oil and add the tofu, mushrooms, and sliced bell peppers. Season with salt and cook for 8-10 minutes. Make sure the tofu is seared evenly on all sides.

Add the rice noodles to the griddle. Use your spatulas to mix them with the vegetables and tofu. Sprinkle the chopped green onions and cilantro over the noodles. Make sure to reserve a few pinches of onions and cilantro for serving. Drizzle the Pad Thai sauce over the noodles.

Stir the noodles with spatulas for 2-3 minutes or until all the ingredients are evenly mixed and coated with Pad Thai sauce.

Transfer the Pad Thai to a large plate or serving dish. Garnish with the remaining green onions, cilantro, and chopped peanuts. Serve immediately.

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