Pad Thai for One with Kelp Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 oz kelp noodles1/2 cup chopped broccoli1 oz extra firm tofu1/2 Tbsp Thai chili sauce/Sriracha1 Tbsp Thai fish saucejuice of 1 lemon or lime1/2 Tbsp sesame oil1 egg1 Tbsp chopped onion1 clove garlic, diced1 Tbsp peanuts, crushed
Slice up the tofu into thin slices, and press them dry between paper towels. If you can do this in advance, that's fine- the dryer the tofu, the easier it is to fry. Chop your broccoli, too, unless you're using pre-chopped frozen, which is just fine.
Heat the sesame oil in a nonstick pan and fry the tofu until it's a little brown on both sides. Add the onion, garlic, and broccoli and cook until the broccoli is done and the onion and garlic are turning translucent.
In the meantime, rinse the kelp noodles and drain them, then put them in a bowl with the chili sauce, fish sauce, and lemon juice, stirring everything together. Let them soak while everything else cooks, then add to the pan.
Let it all cook down for about five minutes, or until the sauce has somewhat thickened and the noodles are softer. Turn off the heat, add the egg, and stir it all up well until the egg is cooked and combined with everything. Plate and top with the crushed peanuts. Enjoy!
To add more vegetables, you can follow pad thai tradition and sprinkle them on top- traditional toppings include shredded carrot, bean sprouts, and fresh basil and cilantro.
Serving Size: 1 large single serving
Number of Servings: 1
Recipe submitted by SparkPeople user LOUISATHELAST.
Heat the sesame oil in a nonstick pan and fry the tofu until it's a little brown on both sides. Add the onion, garlic, and broccoli and cook until the broccoli is done and the onion and garlic are turning translucent.
In the meantime, rinse the kelp noodles and drain them, then put them in a bowl with the chili sauce, fish sauce, and lemon juice, stirring everything together. Let them soak while everything else cooks, then add to the pan.
Let it all cook down for about five minutes, or until the sauce has somewhat thickened and the noodles are softer. Turn off the heat, add the egg, and stir it all up well until the egg is cooked and combined with everything. Plate and top with the crushed peanuts. Enjoy!
To add more vegetables, you can follow pad thai tradition and sprinkle them on top- traditional toppings include shredded carrot, bean sprouts, and fresh basil and cilantro.
Serving Size: 1 large single serving
Number of Servings: 1
Recipe submitted by SparkPeople user LOUISATHELAST.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 16.9 g
- Cholesterol: 185.0 mg
- Sodium: 1,481.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.5 g
- Protein: 13.1 g
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