Pad Thai with Tofu

Becky Luigart-Stayner; Jan Gautro
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.

Yield:

5 servings (serving size: 2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

June 2002