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1 pack egglife roasted garlic POWER PASTA
⅓ cup water
1 tbsp butter
3 tbsp peanut oil
8 oz tofu
1 bunch scallions, diced
¼ cup red pepper, sliced
¼ cup yellow pepper, sliced
1 tbsp minced garlic
3 eggs
6 oz Pad Thai sauce
½ cup bean sprouts
½ cup peanuts, roughly chopped
lime
In a skillet over medium-heat, pan fry tofu until crispy. Remove from pan.
Heat 2 tbsp of peanut oil in a large pan over medium-high heat. Add garlic, white part of the scallions, and peppers. Cook for 2 minutes. Move veggies to one side of the wok and add the remaining oil in the middle. Add eggs and scramble until cooked.
In a new skillet over medium-heat, add water, butter and POWER PASTA. Cover and heat for 3 minutes, stirring occasionally.
Add egglife POWER PASTA, tofu, and Pad Thai sauce to the veggie mixture. Mix well and heat until warmed.
Garnish with bean sprouts, green scallions, peanuts & a squeeze of lime!
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