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!
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INGREDIENTS
Nutrition- 8ounces rice noodles
- 2teaspoons peanut oil
- 7
- 1⁄4
- 1tablespoon peanut butter
- 2tablespoons sugar
- 2teaspoons ketchup
- 2tablespoons rice vinegar
- 2
- 6
- 1
- 1⁄4
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DIRECTIONS
- 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.
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