Easy Pad Thai Recipe

Cook the rice noodles and set them aside.

Add the cubed tofu to one half of the grill, and the onion + garlic on the other side.

Cook the tofu for 3 – 4 minutes on each side, then remove from the heat.

Stir the onions and garlic, allowing them to become soft, translucent, and begin to golden.

Thinly slice the red pepper, carrot, and green onion, being about 2- 2 ½ inches in length.

Add to the grill with the onion and garlic. Cook for 5 minutes, stirring every couple of minutes.

Add the bean sprouts to the cooking veggies, mix together and push to the side to make room for the eggs.

Crack the eggs on the side of the grill, cook, and scramble, while cooking the veggies on the other side. This will be another 5 – 8 minutes.

Once the veggies are golden and the eggs are cooked, combine the ingredients together on the grill and cook.

Pour the maple syrup, rice wine vinegar, tamari, and sambal over top and mix together.

Add the smoked tofu, cooked rice noodles, and half of the chopped peanuts.

Mix until combined.

Add the roughly chopped fresh basil, cilantro, and the second half of the peanuts.

Squeeze the fresh lime juice overtop, serve immediately, and ENJOY!