"Skinny B**** in the Kitch" - Pad Thai
6 oz rice stick noodles
1/4 c agave nectar
1/4 c mirin (rice wine)
3 tbsp ketchup
3 tbsp tamari or soy sauce
1 1/2 tbsp lime juice
1 tbsp sriracha (or other chili sauce)
2 tbsp refined coconut oil (I used EVOO at a lower temp)
14 oz extra-firm tofu, cubed
1/2 red onion, cut into 1/4 in. slices
2 cloves garlic, minced
3 scallions, halved lengthwise and cut into 2 in. pieces
2 c bean sprouts
1 carrot, shredded
1/4 c chopped fresh cilantro, mint, or combo
1/4 c chopped roasted peanuts
4-8 lime wedges
Cook noodles according to package directions; drain and set aside.
In a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice and sriracha; set aside.
Heat oil in large wok or skillet over high. Add tofu and stir-fry for 4 minutes. Add red onion and stir-fry for 30 seconds. Add garlic and stir-fry for 30 seconds. Add noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add scallions, bean sprouts and carrots and stir-fry until all the ingredients are well combined and heated through.
Transfer the pad thai to plates or a platter; garnish with cilantro or mint, peanuts and lime wedges and serve.