Pad Thai [0000012]

Ingredients:

8 oz gluten-free rice noodles
2 tablespoons vegetable oil
1 cup tofu, diced
2 cloves garlic, minced
2 eggs, beaten
1 cup bean sprouts
3 green onions, sliced
1/4 cup crushed peanuts
3 tablespoons gluten-free soy sauce

Instructions:

Cook rice noodles according to package instructions; drain and set aside.
Heat vegetable oil in a pan; sauté tofu until golden brown.
Add minced garlic to the pan and cook until fragrant.
Push tofu and garlic to one side; pour beaten eggs into the pan, scramble, and mix with tofu.
Add cooked rice noodles, bean sprouts, and green onions; stir well.
Pour gluten-free soy sauce over the mixture and toss until evenly coated.
Serve hot, garnished with crushed peanuts.

Ingredients:

6 oz gluten-free rice noodles
2 tablespoons vegetable oil
1 chicken breast, cooked and shredded
1 cup broccoli florets
2 carrots, julienned
1/4 cup gluten-free fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1/4 cup chopped cilantro

Instructions:

Cook rice noodles according to package instructions; drain and set aside.
Heat vegetable oil in a pan; stir-fry shredded chicken, broccoli, and carrots until tender.
In a small bowl, mix gluten-free fish sauce, brown sugar, and lime juice.
Add cooked noodles to the pan and pour the sauce over them; toss to combine.
Garnish with chopped cilantro and serve immediately.