Mega Baht Pad Thai


3 oz        - Rice noodles, pre-cooked weight
1 cup       - Pad Thai Sauce (can use Thai Kitchen Pad Thai box)
1/4 cup     - Teriyaki Sauce
1/2 pound   - Extra firm tofu
3           - Eggs
2 Tbs       - Peanut oil 
2 cloves    - Garlic, minced
2 cups      - Onion, chopped (preferably Vidalia) 
1 cup       - Carrots, julienned strips
1 1/2 cups  - Red Bell Pepper, sliced
3 cups      - Baby Portabella mushrooms, sliced
1/2 tsp     - Sriracha Hot Chili Sauce (more or less) to taste
              Can substitute 1/2 tsp Cayenne pepper (more or less) to taste
2/3 cup     - Cilantro, chopped
1/2 cup     - Peanuts, chopped
1 Tbs       - Lime juice, freshly squeezed

  • Cut tofu into large slabs and gently press wrapped in paper towels for 10 minutes.
    This expresses the water in the tofu, and prepares it to absorb a marinade.
    I use two cutting boards as a press, with a bag of sugar or flour as a weight on top.

  • Slice tofu into 1/2 inch cubes.

  • Marinate sliced tofu in blend of Teriyaki sauce and 1/4 cup of the Pad Thai sauce.
    Marinate for at least 1/2 hour.

  • Scramble the eggs in a non-stick skillet and set aside (covered to avoid drying out).

  • Boil Rice Noodles 2-3 minutes, then drain well and rinse with cold water.
    This stops the cooking process. Set noodles aside (covered to avoid drying out).

  • Combine minced garlic and peanut oil in large skillet (preferrably non-stick)

  • Cook garlic for a few minutes over medium heat.

  • Add chopped onion. Stir well, cover and cook an additional 5 minutes.

  • Add carrots and red pepper. Stir well, cover and cook an additional 3 minutes.

  • Add mushrooms and peanuts. Stir well, cover and cook an additional 2 minutes.

  • Add cooked rice noodles, remaining Pad Thai sauce, and hot chili sauce. Stir well.

  • Add Tofu and surrounding marinade, plus chopped scrambled eggs.
    Stir gently to avoid breaking up tofu cubes.

  • Cover and cook an additional 2 minutes to heat through.

  • Add chopped cilantro and lime juice. Stir gently.

  • Serve over steamed rice (preferrably Jasmine)!