Rating: 5 stars
4 Ratings
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  • 4 star values: 1
  • 5 star values: 3

Pad thai is perhaps the best-known Thai dish to Americans. Slightly under-cooking the noodles will preserve their texture when reheating them the next day. Cook this dish the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave the next day.

Maureen Callahan
Recipe by Cooking Light March 2006

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Recipe Summary

Yield:
10 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; sauté 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.

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  • Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.

  • Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; sauté 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.

  • Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.

Nutrition Facts

339 calories; calories from fat 21%; fat 7.8g; saturated fat 1.5g; mono fat 2.7g; poly fat 3.2g; protein 16.8g; carbohydrates 48.8g; fiber 2g; cholesterol 88mg; iron 2.7mg; sodium 819mg; calcium 80mg.
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