Wasabi Ginger Pad Thai


  • 5 ounces pad Thai rice noodles
  • 1 large egg, room temperature
  • 2 tablespoons sliced pressed tofu
  • 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1-inch pieces
  • 1 cup bean sprouts
  • 4 tablespoons Wasabi Ginger Finishing Sauce
  • 4 garlic chives, 2 cut into 1-inch pieces
  • ½ teaspoon ground dried Thai chilies, divided
  • 2 tablespoons crushed roasted, unsalted peanuts, divided
  • 2 lime wedges


  • Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain; set aside.

  • Heat  Chili Pepper with Garlic Oil  in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds.  Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add Wasabi Ginger Finishing Sauce and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 tsp. ground chilies and 1 Tbsp. peanuts and toss well. Transfer to serving plates.

  • Garnish with remaining 1/4 tsp. ground chilies, 1 Tbsp. peanuts, and lime wedges.

Leave a comment

Please note, comments must be approved before they are published