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Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1-1/3 cups equals 383 calories, 11 g fat (2 g saturated fat), 71 mg cholesterol, 806 mg sodium, 61 g carbohydrate, 10 g fiber, 18 g protein.
Originally published as Vegetable Pad Thai in Healthy Cooking August/September 2010, p35
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Reviewed on Feb. 12, 2013 by climbergirl
I love pad thai and was looking for a cheaper alternative to going to a restaurant. I've made this recipe a couple of times. It's good but the flavor is not very similar to what I'm used to from other pad thai I've eaten (I've eaten pad thai at four or five different thai restaurants).I added boiled cubed chicken breasts to the recipe. I also didn't use snow peas or the carrots and substituted rice noodles for the fettuccine. I'm still on the lookout for a better pad thai recipe but this one was not bad.
I love pad thai and was looking for a cheaper alternative to going to a restaurant. I've made this recipe a couple of times. It's good but the flavor is not very similar to what I'm used to from other pad thai I've eaten (I've eaten pad thai at four or five different thai restaurants).
I added boiled cubed chicken breasts to the recipe. I also didn't use snow peas or the carrots and substituted rice noodles for the fettuccine. I'm still on the lookout for a better pad thai recipe but this one was not bad.
Reviewed on Sep. 05, 2012 by FreyaUSA
This was delicious! I did add hoisin sauce (1 heaping tbsp) since I didn't have fish sauce and found just using extra soy sauce not to be all that thrilling. Also, because I have bees, I used honey for the sugar. Delicious dinner!
Reviewed on Aug. 24, 2011 by mfl
This was excellent...I don't eat tofu, so substituted halloumi cheese for it... this is a cheese that doesn't melt when heated and is very tasty (this cheese can also be grilled)... this was over-all a delicious dish... I also substituted Pad Thai rice noodles for the fettuccine; if you do use the rice noodles, I would cut back to 8 oz. instead of the 12 oz.
Reviewed on Jan. 02, 2011 by soccer_mom
No need to go out for Thai anymore! This is quick, easy and oh so good! I have substituted shrimp for the tofu when my daughter is home as she's not big into tofu. We make this frequently!
Reviewed on Sep. 16, 2010 by shakopeesara
I added 2 spoons of peanut butter to the sauce and totally skipped the Tofu and just went with a whole bag of frozen veggies that I stir fried with noodles. The peanuts on top added some great crunch. I loved it and will make it over and over again.
Reviewed on Sep. 15, 2010 by scotchcat
Excellent!! Easy and quick. I didn't have peanuts so I substituted peanut butter 1/4 cup. Added the pb to the sauce - tasted authentic. I will make this again very soon.
Reviewed on Aug. 25, 2010 by txoldham
Made exactly as recipe although I did add some chili-garlic sauce rather than the Louisiana hot sauce. The only change I would make next time is to double the sauce.
Reviewed on Aug. 13, 2010 by Twtlbug
Needs a few more vegetables, but was a delicious and filling dish that the kids loved!
Reviewed on Jul. 29, 2010 by tracymickle
We had this for dinner tonight. It was the first time I ever cooked with tofu. My husband and I were pleasantly surprised and my husband thought it tasted very authentic!
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