1/4 cup light soy sauce
1 tbsp Sriracha
1/2 tbsp brown sugar
1 tsp lemongrass powder (optional)
(traditional Pad Thai recipes use tamarind and/or fish paste, but I didn’t have any)
2 ounces dry medium size rice noodles
1/2 block firm tofu (shrimp or chicken if you prefer)
2 cloves garlic
1 small yellow onion
1 green onion
2 tbsp vegetable oil
Handful of basil, chopped
Handful of cilantro, chopped
Ground peanuts (optional)
Salt & pepper to taste
Cover dry rice noodles with warm water and let soak for 20-30 minutes until al-dente.
Meanwhile, heat vegetable oil in a wok, add chopped garlic and saute for 1 minute on medium. Add chopped yellow onions and saute for 2 minutes. Add sliced tofu, sliced green onion, salt & pepper to taste and pan fry until golden brown.
Add softened rice noodles and sauce, and stir fry on medium-high heat until noodles absorb the sauce.
Add a squeeze of lime juice, stir in basil and cilantro and serve immediately or let rest in pan for an extra 5 minutes if you like your noodles crispy. Garnish with extra cilantro, ground peanuts and lime wedges. Makes 1 serving.