Tofu and Vegetable Pad Thai
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
3-4
ingredients
- 4 ounces rice noodles
- 2 teaspoons tamarind paste, dissolved in 1/4 cup hot water
- 1 1⁄2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1⁄2 teaspoon paprika
- 2 teaspoons vegetable oil
- 3 garlic cloves, sliced
- 12 ounces extra firm tofu, cubed
- 1⁄4 cup Egg Beaters egg substitute
- 1 cup sugar snap pea
- 1⁄2 medium onion, diced
- 1⁄2 medium red bell pepper, diced
- 1⁄2 medium green bell pepper, diced
- 1⁄2 cup water chestnut, sliced
- 1⁄2 cup bamboo shoot
- 1 cup mushroom, sliced
- 1 medium carrot, sliced
- 2 tablespoons roasted peanuts, crushed
- 1⁄2 cup bean sprouts
- 1⁄4 cup cilantro, chopped
- 1 lime, cut in wedges
directions
- Cook rice noodles according to package directions, drain and keep aside.
- Mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika. Reserve to use later.
- Heat oil in large pan or wok. When hot, add garlic and sauté for 30 seconds. Add tofu and cook about 1 minute or until just beginning to brown. Push tofu and garlic to the side, add egg beaters and scramble.
- Add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
- Add cooked noodles and reserved sauce. Mix with vegetables until coated. Continue to heat 1-2 minutes until sauce is slightly thickened.
- Separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.
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