Stir-fried Thai noodles (Pad Thai) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 184) by Andrea Nguyen

  • shallots
  • bean sprouts
  • Show all ingredients...
  • Serves : 2 as main or 4 with other dishes

  • EYB Comments

    Can substitute "Spicy lemongrass pressed tofu" or "Seasoned pressed tofu" recipes on P39 and 38 for store-bought brown pressed tofu, ground cayenne for ground chile flakes, light brown sugar for palm sugar, and green onions for Chinese chives.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Spicy lemongrass pressed tofu" or "Seasoned pressed tofu" recipes on P39 and 38 for store-bought brown pressed tofu, ground cayenne for ground chile flakes, light brown sugar for palm sugar, and green onions for Chinese chives.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.