Vegetable and tofu pad thai


Vegetable and tofu pad thai

8 ounce dried wide flat rice noodles
1/4 cup fresh lime juice
1 tablespoon chili sauce, such as Sriracha
1 tablespoon packed dark-brown sugar

2 tablespoon vegetable oil
2 eggs, lightly beaten
14 oz firm tofu, drained, thinly sliced, and patted dry
2 carrots, peeled and shredded
2 clove garlic, minced
8 green onions, white and green parts separated and thinly sliced
Coarse salt
2 tablespoon roasted salted peanuts, chopped
1/4 cup cilantro


Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.

Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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