Tofu Pad Thai

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!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

1. 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.
2. Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
3. Shred carrots & dice green onions while noodles & tofu are cooking.
4. Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
5. Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
6. Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.