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Outpost's Pad Thai
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From our Summer 2012 issue of Graze magazine. We've been making our special version of this popular dish for more than a decade. It’s a perfect summer meal - as it requires minimal cooking - and it’s as delicious served warm as chilled. This recipe makes enough for your next summer picnic. 
serves 8



1/2 pound uncooked Thai-style rice noodles

Juice of one lime (approx. 4 tablespoons)

4 tablespoons tamari

2 tablespoon ketchup

1/4 cup sugar

2 teaspoons fresh, minced ginger, divided

1/4 teaspoon cayenne pepper

1 1/2 tablespoons Worcestershire sauce

2 tablespoons rice vinegar

2 tablespoons water

2 tablespoons fresh, minced garlic

4 tablespoons peanut oil, divided

3 jalapeno peppers, seeded and minced

1/2 teaspoon red chili flakes

1/2 pound firm tofu, drained well and diced into 1/2 inch cubes

2 large carrots, shredded

1/2 cup sliced water chestnuts, drained

1/2 cup sliced green onions

1/2 cup dry-roasted peanuts

1/2 cup minced cilantro 

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  1. Add noodles to boiling water. Bring back to boil, then turn off heat and let the noodles steep for 15 minutes. Drain and run cold water over them to stop cooking.
  2. Whisk together lime juice, tamari, ketchup, sugar, cayenne, Worcestershire sauce, rice vinegar, 1/2 teaspoon minced ginger (reserve the rest), water and 2 tablespoons peanut oil (reserve the rest).
  3. Heat remaining peanut oil in sauté pan over medium heat. Add garlic, reserved ginger and jalapenos and sauté until fragrant, around 2 minutes. Add red chili flakes and sauté for 1 minute. Add carrots and sauté for 2 minutes, then add tofu and sauté an additional minute.
  4. Add peanuts, scallions, water chestnuts and sauce, then remove from heat.
  5. Toss with noodles and cilantro.
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