Shrimp and Tofu Pad Thai Recipe

Ingredients

• 6 tbsp sesame oil
• 4 garlic cloves, minced
• 4 scallions, sliced, white and green parts kept separate
• 8 oz (225 g) extra firm tofu, cubed
• 2 large eggs
• 1 lb (450 g) raw shrimp, peeled and deveined
• 2 tbsp fish sauce
• 2 tbsp coconut sugar
• 2 tbsp low-sodium soy sauce
• 9 oz (250 g) Thai-style rice noodles
• 3 cups water
• ¼ tsp salt

• Crushed peanuts
• Chopped cilantro
• Lime wedges

1. In a large, non-stick pan, heat sesame oil over medium-high heat. Add garlic and white parts of the scallions. Sauté for 2 minutes, then add cubed tofu and sauté for 2 minutes more.
2. Push all of the ingredients to the side of the pan and crack in the eggs. Using a spatula, stir the eggs until they are scrambled and fully cooked. Mix the eggs with the tofu and onion.
3. Add shrimp, fish sauce, coconut sugar, and soy sauce. Cook for 2 minutes, or until the shrimp is mostly pink.
4. Add noodles and water. Cover with a lid, increase heat to high, and cook for 3 minutes. When the noodles begin to soften, use a spatula to gently push them down into the liquid. Cook for 3 to 5 minutes more, stirring occasionally, until all of the liquid has been absorbed.
5. To assemble the meals, divide the pad thai evenly among 4 meal prep containers and garnish with green parts of scallions. Add crushed peanuts, chopped cilantro, and lime wedges to each meal, if using.