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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 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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