Vegetable Pad Thai Recipe
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
- 1 package (12 ounces) whole wheat fettuccine
- 1/4 cup rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce or additional reduced-sodium soy sauce
- 1 tablespoon lime juice
- Dash Louisiana-style hot sauce
- 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
- 3 teaspoons canola oil, divided
- 2 medium carrots, grated
- 2 cups fresh snow peas, halved
- 3 garlic cloves, minced
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup unsalted peanuts, chopped
- 1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
- 2. In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
- 3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
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.
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