Pad Thai

Pad Thai Recipe
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


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 23 %
Fat 6.6 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 2 g
Protein 11.9 g
Carbohydrate 40.8 g
Fiber 2.7 g
Cholesterol 53 mg
Iron 2.4 mg
Sodium 691 mg
Calcium 71 mg


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


Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

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.

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.