Tofu Pad ThaiSubmitted by: SLEEPAWAYCAMPR
IntroductionA vegetarian version of the Thai staple, using no oil or greasy ingredients. This recipe uses fettuccine noodles, but can be substituted for House Foods Tofu Shirataki fettuccine noodles for a lower calorie option. A vegetarian version of the Thai staple, using no oil or greasy ingredients. This recipe uses fettuccine noodles, but can be substituted for House Foods Tofu Shirataki fettuccine noodles for a lower calorie option.
6 oz Barilla Plus MultiGrain Pasta - Fettuccine
1 package Tofu, firm, cut into 1/2inch cubes
1 12 oz. package Broccoli Slaw
1 Cup Onions, roughly chopped
3 Cups Bean sprouts
3 Large Eggs
2 Tbsp water
2 Tbsp chopped fresh cilantro
3 Tbsp Ketchup
4 Tbsp Lime Juice
2 Tbsp Creamy Peanut Butter, reduced fat
4 Tsp Brown Sugar, packed
3 Tbsp Low Sodium Soy sauce
2 Cloves Garlic, Minced
.5 tsp Red Pepper Flakes
In a small bowl, combine ketchup, lime juice, peanut butter, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray. Scramble eggs over medium-high heat until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Return wok/skillet to medium-high heat. Add tofu cubes, broccoli, bean sprouts, onion, and 2 tablespoons water. Stirring occasionally, cook until onion softens, about 4 minutes
Add sauce, stir to evenly distribute, and continue to cook for about 2 minutes, until sauce is hot. Add scrambled egg and noodles, mix well.
Top with cilantro. Serve and enjoy!
Makes 4 servings of about 2.5 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.