Cooked - Perkins Thai Noodles

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Perkins Thai Noodles

6.0

½ cup sambal oelek

1 tablespoon minced garlic

½ cup red wine vinegar

¼ cup lime juice

¼ cup chopped fresh cilantro

3 tablespoons canola oil

½ teaspoon salt

¼ teaspoon black pepper

8 ounces firm tofu, drained

¾ cup brown sugar

2 tablespoons sambal oelek

1½ teaspoons minced garlic

2 teaspoons fresh grated ginger

1 tablespoon sriracha, or to taste

¾ cup low-sodium soy sauce

¼ cup rice vinegar

2 tablespoons mirin

¼ cup diced scallions

4 teaspoons sesame oil

1 pound Thai rice noodles

¼ cup canola oil

1 cup thinly sliced yellow onion

2 tablespoons minced garlic

Marinated tofu, drained

1 cup spinach

1 cup diced yellow squash

1 cup diced zucchini

½ cup shredded carrots

½ cup sliced red pepper

1 cup snap peas

¼ cup chopped green onions

Pad Thai sauce

FOR MARINATED TOFU: Combine sambal oelek, garlic, vinegar, lime juice, cilantro, canola oil, salt, and pepper in large bowl. Cut tofu into 1-inch squares and place in bowl with marinade. Cover and refrigerate for 24 hours.
FOR PAD THAI SAUCE: Combine all ingredients in a medium bowl. Set aside until ready to use.
FOR PERKINS THAI NOODLES: Cook rice noodles according to package directions. Drain and set aside. Heat oil in large sauté pan or wok over medium heat for 5 minutes or until shimmering. Add onions and cook 5 to 8 minutes, until soft and beginning to brown. Add garlic and cook for 1 minute. Add drained tofu and cook for 2 minutes. Add remaining ingredients and cook 2 more minutes. Pour sauce over vegetables and cook for 3 minutes. Turn off heat and add noodles, tossing well. Serve hot.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

Cuisine🇹🇭Thai

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created last week

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