Rating: 3.5 stars
16 Ratings
  • 1 star values: 5
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 8

Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.

Recipe by Cooking Light March 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; set aside.

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  • Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.

  • Combine egg whites and egg, stirring well with a whisk.

  • Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.

  • Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Nutrition Facts

347 calories; calories from fat 25%; fat 9.6g; saturated fat 1.6g; mono fat 3.5g; poly fat 3.5g; protein 10.9g; carbohydrates 56.7g; fiber 2.5g; cholesterol 37mg; iron 2.4mg; sodium 935mg; calcium 80mg.
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