Recipe by BunnyBot
This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it!
Top Review by jewelsf
This is good and VERY simple. I appreciate that it is vegetarian. It is not a perfect pad thai flavor but the recipe is so simple it is well worth making, and I will likely make it again. I fried the tofu rather than baking, and I crushed one dried chili in the sauce in order to get a little more heat.
- 8 ounces rice noodles
- 2 teaspoons peanut oil
- 7 ounces firm tofu, sliced into thirds
- 1⁄4 cup low sodium soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons sugar
- 2 teaspoons ketchup
- 2 tablespoons rice vinegar
- 2 carrots, shredded
- 6 green onions, minced
- 1 cup bean sprouts, rinsed
- 1⁄4 cup peanuts, chopped (optional)
Directions See How It's Made
- Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
- Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
- Shred carrots & dice green onions while noodles & tofu are cooking.
- Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
- Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
- Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.