Vegetarian Pad Thai

14 oz. dried flat rice noodles
½ block fried tofu, cut into small pieces
1 large shallot, sliced
1-2 fresh green chili’s, deseeded*
1 cup fresh snow peas
1 cup bean sprouts
¼ cup ground peanuts
3 green onions, finely sliced
3 Tbsp. peanut or coconut oil

Sauce:
4 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. sugar
½ Tbsp. tamarind paste mixed with ½ cup water
3 Tbsp. ketchup

1. Soak rice noodles in hot water until soft. Drain and toss with 1 Tbsp. oil to keep from sticking.

2. Mix all sauce ingredients together in a cup. Set aside.

3. Place remaining oil in wok. Over medium high heat stir fry shallots and chili’s until fragrant.

4. Add tofu and stir fry 1 minute.

5. Add snow peas and stir fry for another minute until bright green.

6. Add noodles and sauce, then stir fry, lifting and turning noodles to combine all the ingredients.

7. Take off heat and add bean sprouts, mixing well to combine.

8. Serve noodles on a platter. Garnish with green onions and ground peanuts.