Easy Pad Thai

Easy Pad Thai

Serves 6

FOR SAUCE

• 1/2 cup peanut oil
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1/4 cup fresh lemon juice
• 3/4 cup creamy peanut butter
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 1/2 teaspoons Sriracha or Tabasco, to taste
• 1 1/2 tablespoons tamarind paste

FOR SAUTE

• 1 pound dry banh pho -- Thai or Vietnamese flat rice noodles a.k.a. rice sticks or chantaboon
• 1 (16 ounce) package frozen stir-fry vegetable mixture such as Birds Eye Sugar Snap Stir-Fry (sugar snap peas, mushrooms, onions, carrots)
• 1 tablespoon peanut oil
• 1 (5 ounce) can water chestnuts, drained
• 1 (5 ounce) can bean sprouts, drained
• 1/2 block firm tofu, drained, pressed, crumbled
• 1/2 teaspoon granulated garlic
• 1/2 cup chopped fresh cilantro
• 3/4 cup finely chopped peanuts, for serving

Directly into a 4-cup measure, using marks as a guide, pour peanut oil, maple syrup, rice vinegar, and lemon juice. This will equal 1 1/4 cups. Add peanut butter to the 2-cup mark. Add sesame oil, soy sauce, and sriracha. Using an immersion blender, blend until peanut butter is incorporated. Add tamarind paste and blend until smooth. Sauce may be mixed in advance and refrigerated.

Meanwhile, submerge banh pho in a bowl of cold water and soak 15 to 30 minutes and bring a saucepan of water to a full boil. When noodles are flexible, drain, then add to boiling water. Stir and untangle noodles. When noodles are soft but still somewhat chewy, 2 to 3 minutes, drain. (Alternatively, soak noodles in warm water 15 to 20 minutes.) Rinse noodles in cold water and return them to pan. Add sauce to noodles and toss to fully coat; set aside.

In a large skillet on medium, heat oil and warm frozen vegetables until thawed. Add water chestnuts, bean sprouts, tofu, garlic and cilantro and cook until heated through. Add noodles, scraping pan to get all the sauce, and toss with vegetables until well mixed and heated through.

Serve sprinkled with chopped peanuts.