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Pad Thai

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Pad Thai
  • 0 Servings
  • mins Prep Time
  • mins Total Time


1 pkg Nasoya® Pasta Zero Fettuccine
1 pkg Nasoya® TofuBaked Teriyaki, cubed
1/2 clove garlic, minced
1/2 tbsp peanut oil
3/4 cup bean sprouts
2 tbsp scallions, minced
2 tbsp dry unsalted peanuts, chopped
1/2 tsp black pepper
1/4 cup Pad Thai Sauce (below)

Pad Thai Sauce:

2 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp chili garlic paste
1/4 cup rice wine vinegar
1/4 tbsp brown sugar
1 tbsp peanut butter


  1. To prepare the pad thai sauce, combine and whisk together all sauce ingredients. Set aside.
  2. To prepare the pad thai, drain and rinse pasta. Saute over medium-high heat in a dry pan for 1 to 2 minutes. Transfer to a bowl and set aside.
  3. Bring saute pan back to medium-high heat. Add the peanut oil and garlic and cook until aromatic. Stir in the bean sprouts, and then add all the remaining ingredients. Bring to a light simmer, and mix in the reserved pasta. Enjoy!

Nasoya products used in this recipe:


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