Pad Thai

Photo: Karry Hosford

"One of our favorite dishes with tofu is Pad Thai. We were eating it out so often, I had to create my own recipe." --CL Reader

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 23%
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2g
  • Protein: 11.9g
  • Carbohydrate: 40.8g
  • Fiber: 2.7g
  • Cholesterol: 53mg
  • Iron: 2.4mg
  • Sodium: 691mg
  • Calcium: 71mg

Ingredients

  • 4 ounces uncooked wide rice sticks (rice-flour noodles)
  • 1/4 cup cider vinegar
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1 teaspoon red curry paste
  • 3 garlic cloves, minced
  • 1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1 cup chopped onion
  • 3/4 cup chopped broccoli
  • 1/2 cup chopped carrot
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped dry-roasted peanuts

Preparation

  1. Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.
  2. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.
  4. Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.
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