• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    10 Mins

  • servings

    4

Ingredients

  • ¼ cup soy sauce or coconut aminos
  • ¼ cup fish sauce
  • 4 tbsp coconut sugar or brown sugar
  • 3 tbsp lime juice
  • 3 tbsp red chili paste
  • 1 pkg Lotus Foods Organic Forbidden Rice® Pad Thai Noodles
  • 2 tbsp vegetable oil
  • 4 cloves garlic chopped
  • 3 Thai chilies or 1 jalapeño, thinly sliced
  • 3 green onions chopped
  • 1 green bell pepper sliced
  • 2 roma tomatoes cored & thickly sliced
  • ½ cup mushrooms sliced
  • 1 handful fresh Thai basil or regular basil, torn
  • 6 oz tofu cubed & pan-fried
  • carrot ribbons optional
  • lime wedges for serving

products used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

  • 1

    In a small bowl, whisk together the first 5 ingredients to form the sauce. Set aside.

  • 2

    Cook noodles according to directions on package. Drain and immediately rinse with cold water to stop the cooking.

  • 3

    In a large skillet, heat the oil.

  • 4

    Add the garlic, chilies, green onion and bell pepper and stir-fry over high heat until fragrant (2 mins).

  • 5

    Add the tomatoes and mushrooms and cook for another 2 mins.

  • 6

    Add the noodles and sauce and toss to combine.

  • 7

    Remove from heat and fold in basil and tofu.

  • 8

    Garnish with carrot ribbons and more basil.

  • 9

    Serve with lime wedges.

products used in the recipe

Organic Forbidden® Pad Thai Rice Noodles