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Recipe crafted by Chef Bobby Flay
Total Time 
15 minutes
Prep Time 
10 minutes
Serving Size
2 entrees
INGREDIENTS
  • 8 oz. dried flat rice noodles (also called pad Thai noodles)
  • ¼ cup soy sauce
  • ¼ cup tamarind paste
  • 3 tablespoons brown sugar, packed
  • 1/4 cup+ Tabanero Extra Hot Sauce
  • 3 tablespoons vegetable oil
  • 4 large eggs, beaten until blended
  • 1 bunch scallions, finely sliced, whites and green separated
  • 1 14 oz. block firm tofu, diced into small chunks
  • 2 cups mung bean sprouts
  • ¼ cup roasted, salted peanuts, coarsely chopped plus more for garnish
  • cilantro leaves and lime wedges, to garnish

INSTRUCTIONS
1. Place noodles in a heatproof bowl and pour boiling water over just to cover. Let sit 5-10 minutes until soft and pliable. Drain and reserve

2. Whisk soy sauce, tamarind, brown sugar, hot sauce and ¼ cup hot water.

3. Heat oil in a large wok or skillet over medium high heat, add eggs and scramble quickly stirring constantly. Once cooked, add the scallion whites and sauce mixture then noodles.

4. Cook stirring constantly until sauce is combined with the noodles then add the scallion greens and half of the mung bean sprouts. Toss to coat and then add the chopped peanuts. Return to heat and cook 1 minute more to combine

5. Transfer noodle mixture to plates and garnish with chopped peanuts, mung bean sprouts, cilantro and lime wedges

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