Pad Thai Pasta (V)

  • 100 gram Spaghetti no.3 (cooked and drained, al dente preferably)
  • 120 gram Extra Firm Tofu Cutlet (cubed)
  • 50 gram Cremini Mushroom (sliced)
  • 50 gram Carrot (peeled and julienned)
  • 3 Green Onion (chopped into 3 inches)
  • 30 gram Bean Sprout
  • 2 cloves Garlic (chopped finely)
  • 1 tbsp Roasted Peanut (optional)
  • 2 tbsp Olive Oil
  • ½ cup Thai & True Pad Thai Tamari Sauce
  • ½ tsp Chili Flake
  • 3 Mini pepper (sliced)
  • Lime wedges
  1. Heat oil in a skillet pan on medium heat, add garlic and stir until turning yellow or fragrant. 
  2. Then add tofu, mushroom, and carrot. Stir for a couple minutes. Add Pad Thai Tamari Sauce, pasta, mini pepper and incorporate everything together. 
  3. Add green onion, bean sprout, and peanut. Cook for a couple more minutes. 
  4. Turn the heat down, sprinkle chili flake, garnish with lime wedge and Serve.