Lean Tofu Pad Thai

Photo: Ftoast

Yield: 8 servings ( Serving Size: 1 cup )
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  • 8 ounce(s) brown rice noodles
  • 4 tablespoon(s) unsalted tomato paste
  • 4 tablespoon(s) apple cider vinegar
  • 3 tablespoon(s) honey
  • 2 tablespoon(s) thai fish sauce
  • 1 tablespoon(s) fresh lime juice
  • 1/8 teaspoon(s) cayenne pepper
  • olive oil cooking spray
  • 1 egg white whisked
  • 2 cup(s) green cabbage chopped
  • 1 cup(s) bean sprouts
  • 2 green onions julienned
  • 1 large carrot peeled and julienned
  • 12 ounce(s) firm tofu
  • 1/4 cup(s) cilantro minced
  • 2 tablespoon(s) unsalted peanuts crushed
  • lime wedges


  1. Cook brown rice noodles according to package directions. Drain and set aside.

  2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.

  3. Heat a large cast-iron or nonstick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.

  4. In the same pan, misted again with cooking spray, saute cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sauteing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.

  5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
October 2011

This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.

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