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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Pad Thai with Tofu

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.

Cooking Light JUNE 2002

  • Yield: 5 servings (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 4.2g
  • Protein: 13.5g
  • Carbohydrate: 55.8g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 7.1mg
  • Sodium: 868mg
  • Calcium: 365mg
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Pad Thai with Tofu recipe

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