Pad Thai Recipe 2 with Rice Noodles

Ingredients for Sauce:

1/4 cup of vegetable broth
1/4 cup soy sauce or liquid aminos for gluten free
 3 T brown sugar or agave nectar
3/4 cup peanut butter
juice from 1 lime
1/4 cup rice wine vinegar
1/2 T or more to your taste garlic chili paste
1/2 T ginger
1 T minced fresh garlic

Pad Thai:

1 8 oz package of mushrooms sliced
1 broccoli crown cut up 
1 8 oz pkg of bean sprouts
1 8 oz pk of frozen peas
1 pkg of extra firm tofu pressed and cut into cubes
2 T of minced fresh garlic
5 stalks of green onions cut into slices, separate the white slices from the end green slices
1 T rice wine vinegar
2 T olive oil
1/2 cup chopped peanuts
1 8 oz. package of rice noodles prepared and set aside


To prepare the sauce and tofu

Mix all sauce ingredients together. Set aside about 1/4 cup of the sauce and coat the tofu with it. Heat in an air fryer for about 15 minutes at 400 degrees. Shake up every 5 minutes or so to make sure it doesn't stick or burn. If you don't have an air fryer, you can bake in a 400 degree oven on a cookie sheet sprayed with pam for about 25 minutes or so. Make sure to turn the tofu half way so it doesn't burn.

To prepare:

Heat olive oil in a large pan. Add the white onions and saute for a few minutes. Add the minced garlic and saute a little longer. Add the rice wine and let burn off. Add the mushrooms and saute until starting to soften. Add the other vegetables and saute for another 4-5 minutes or so. Add the peanut sauce and tofu and bring to a boil. Add the rice noodles and continue to mix. If the sauce seems a little thin, you may sprinkle a tsp of cornstartch on it to thicken it up a bit. Plate, add chopped peanuts to top and also the chopped dark green part of the green onions. Enjoy!