Vegetable Pad Thai
Vegetable Pad Thai
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 6
12 ounces whole-wheat fettuccine
¼ cup rice vinegar
3 Tbsp reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp fish sauce or reduced-sodium soy sauce
1 Tbsp lime juice
Dash Louisiana-style hot sauce
*12 ounces extra-firm tofu, drained and cut into ½ inch cubes
3 tsp canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 eggs, beaten
2 cups bean sprouts
3 green onions, chopped
½ cup minced fresh cilantro
¼ cup unsalted peanuts, chopped
Directions:
Cook fettuccine according to directions on the package. Meanwhile, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce in a small bowl and set aside.
In a large skillet, stir-fry the tofu in 2 tsp 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 until vegetables are crisp-tender. Add eggs; cook and stir until set.
Drain pasta; add to the veggie mixture. Stir and add the vinegar mixture to the pasta and veggies. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition facts (1 1/3 cup serving): 383 calories, 11 gms fat (2 gms saturated), 71 mg cholesterol, 806 mg sodium, 61 gms carbs, 10 gms fiber, 18 gms protein
*This recipe tastes great with or without tofu.
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 6
12 ounces whole-wheat fettuccine
¼ cup rice vinegar
3 Tbsp reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp fish sauce or reduced-sodium soy sauce
1 Tbsp lime juice
Dash Louisiana-style hot sauce
*12 ounces extra-firm tofu, drained and cut into ½ inch cubes
3 tsp canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 eggs, beaten
2 cups bean sprouts
3 green onions, chopped
½ cup minced fresh cilantro
¼ cup unsalted peanuts, chopped
Directions:
Cook fettuccine according to directions on the package. Meanwhile, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce in a small bowl and set aside.
In a large skillet, stir-fry the tofu in 2 tsp 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 until vegetables are crisp-tender. Add eggs; cook and stir until set.
Drain pasta; add to the veggie mixture. Stir and add the vinegar mixture to the pasta and veggies. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition facts (1 1/3 cup serving): 383 calories, 11 gms fat (2 gms saturated), 71 mg cholesterol, 806 mg sodium, 61 gms carbs, 10 gms fiber, 18 gms protein
*This recipe tastes great with or without tofu.