Vegetable Pad Thai
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 6 servings.
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Ingredients
-
12 ounces uncooked thick rice noodles
-
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
-
3 teaspoons canola oil, divided
-
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
-
2 medium carrots, grated
-
2 cups fresh snow peas
-
3 garlic cloves, minced
-
2 large eggs, lightly beaten
-
2 cups bean sprouts
-
3 green onions, chopped
-
1/2 cup minced fresh cilantro
-
1/4 cup unsalted peanuts, chopped
Directions
-
1.
Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
-
2.
In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. 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.
Nutrition Facts
1-1/3 cups: 402 calories, 10g fat (2g saturated fat), 62mg cholesterol, 1054mg sodium, 63g carbohydrate (12g sugars, 4g fiber), 15g protein.
© 2024 RDA Enthusiast Brands, LLC