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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 425.9
  • Total Fat: 14.9 g
  • Cholesterol: 159.4 mg
  • Sodium: 747.8 mg
  • Total Carbs: 61.8 g
  • Dietary Fiber: 10.7 g
  • Protein: 33.1 g

View full nutritional breakdown of Tofu Pad Thai calories by ingredient
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Tofu Pad Thai

Submitted by: SLEEPAWAYCAMPR

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

    Sauce:
    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

Directions

Cook noodles according to package directions.

Sauce:
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.






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