Shrimp and tofu pad thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 lb dried rice noodles, covered in boiling water 5 minutes, then drained & rinsed2.5 Tbsp vegetable oil3 cloves garlic, chopped10 shrimp8 oz extra-firm tofu1.5 Tbsp fish sauce1 Tbsp soy sauce1 Tbsp sugar1 tsp ketchup1 egg, beaten3 green onions, chopped2 c bean sprouts1/4 c peanuts, chopped2 Tbsp lime juice
Mix fish sauce, soy sauce, sugar & ketchup. Have all ingredients ready.
Cook tofu in 2 Tbsp oil until brown. Scoop out of the oil & reserve tofu.
Return oil to heat, add garlic & shrimp, saute 2 minutes or until shrimp are cooked. Add noodles & toss. Add sauce, cook 2 minutes, heating everything through. Push everything to the side, add remaining oil. Pour in egg & scramble. Push egg aside. Stir-fry green onion & half of sprouts. Mix everything together, then add peanuts & lime juice. Serve with lime wedges & extra bean sprouts.
Serving Size: Makes 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZILLYONS.
Cook tofu in 2 Tbsp oil until brown. Scoop out of the oil & reserve tofu.
Return oil to heat, add garlic & shrimp, saute 2 minutes or until shrimp are cooked. Add noodles & toss. Add sauce, cook 2 minutes, heating everything through. Push everything to the side, add remaining oil. Pour in egg & scramble. Push egg aside. Stir-fry green onion & half of sprouts. Mix everything together, then add peanuts & lime juice. Serve with lime wedges & extra bean sprouts.
Serving Size: Makes 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZILLYONS.
Nutritional Info Amount Per Serving
- Calories: 368.9
- Total Fat: 18.4 g
- Cholesterol: 73.1 mg
- Sodium: 817.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.4 g
- Protein: 17.1 g
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