Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
- 6–8 servings
- Active Time
- 30 minutes
- Total Time
- 30 minutes
- 3 Tbsp. peanut or vegetable oil
- 1 (14–16-oz.) package firm or extra-firm tofu, drained, cut into 2×1/2" planks
- 2 medium bell peppers, seeds and ribs removed, sliced into thin strips
- 8 oz. flat wide brown or white rice noodles
- 1/4 cup smooth natural peanut butter
- 3 Tbsp. soy sauce or tamari
- 3 Tbsp. unseasoned rice vinegar
- 2 Tbsp. brown sugar
- 1 Tbsp. fish sauce
- 2 Tbsp. fresh lime juice
- 4 oz. baby spinach
- 1/4 cup cilantro leaves
- 1/4 cup roasted salted peanuts, chopped
- Lime wedges (for serving)
- Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
- Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
- Meanwhile, cook noodles according to package directions.
- Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
- Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.
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