Gluten-Free Pad Thai
5 oz. pad Thai rice noodles
3 Tbsp. vegetable oil
½ cup Bellisari’s Balsamic Shallot & Black Garlic Spread
1 large egg, room temperature
2 Tbsp. sliced/cubed pressed tofu
1 cup bean sprouts
2 Tbsp. plus 1 tsp. tamarind paste mixed with 2 Tbsp. plus 1 tsp. water
1 ½ Tbsp. (or more) Thai fish sauce
1 ½ Tbsp. simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1-inch pieces
1/2 tsp. ground dried Thai chilies, divided
2 Tbsp. 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 vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Cook egg until almost cooked through, 2–3 minutes. Add tofu and cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, Bellisari’s Balsamic Shallot & Black Garlic Spread and simple syrup 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.