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Pad Thai with Tofu

Becky Luigart-Stayner; Jan Gautro
Yield 5 servings (serving size: 2 cups)
This simple pad thai recipe won rave reviews from our users. Instead of calling for take out this weekend, make this Thai-inspired dish instead.

Ingredients

  • Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 to 2 tablespoons hot sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon maple syrup
  • Noodles:
  • 1 teaspoon vegetable oil
  • 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
  • 1 cup grated carrot
  • 1 garlic clove, minced
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup light coconut milk
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup (1-inch) sliced green onion tops
  • 1 cup chopped fresh cilantro
  • 1/3 cup dry-roasted peanuts
  • 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
  • 5 lime wedges

Nutrition Information

  • calories 385
  • caloriesfromfat 29 %
  • fat 12.5 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 4.2 g
  • protein 13.5 g
  • carbohydrate 55.8 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 7.1 mg
  • sodium 868 mg
  • calcium 365 mg

How to Make It

  1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.

    Draining and Pressing Tofu
  2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.