vegetarian pad thai
- Number of Servings: 2
Ingredients
Sauce:Adapted from The Wannabe Chef2 tbsp peanut butter2 tbsp tamarind paste2 tsp soy sauce1/2 tbsp rice vinegar1/2 tbsp sesame oil1/2-1 tsp sriracha (to taste)Pad Thai:1 package (7 oz) shirataki noodles (can substitute rice noodles)1 tbsp vegetable oil1 shallot, diced1 clove garlic, minced1/2 a jalapeno pepper, minced~4 oz firm tofu, crumbled2 green onions, minced1/2 cup bean sproutsLime wedges and crushed peanuts for serving
To make the sauce, whisk or stir all ingredients together in a small bowl. Set aside.
Drain the shirataki noodles from their package and rinse under cold water. Let the noodles soak in a bowl of water for about 10-15 minutes.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and jalapeno and cook for another 30 seconds. Add the crumbled tofu and cook, stirring occasionally, for about 5 minutes, until the tofu is softened and lightly browned. (You can leave the tofu in larger chunks, or break it up into smaller pieces using a wooden spoon as you cook).
Drain the noodles and add to the skillet. Add the sauce and a splash of water and stir the sauce into the noodles. Once the sauce and noodles are hot, add the green onions and bean sprouts. Stir for about 1 minute, until everything is heated through and coated in the sauce.
Transfer the contents to two plates. Garnish each plate with a handful of crushed peanuts and additional bean sprouts if desired. Serve with lime wedges.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ANGELA418901.
Drain the shirataki noodles from their package and rinse under cold water. Let the noodles soak in a bowl of water for about 10-15 minutes.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and jalapeno and cook for another 30 seconds. Add the crumbled tofu and cook, stirring occasionally, for about 5 minutes, until the tofu is softened and lightly browned. (You can leave the tofu in larger chunks, or break it up into smaller pieces using a wooden spoon as you cook).
Drain the noodles and add to the skillet. Add the sauce and a splash of water and stir the sauce into the noodles. Once the sauce and noodles are hot, add the green onions and bean sprouts. Stir for about 1 minute, until everything is heated through and coated in the sauce.
Transfer the contents to two plates. Garnish each plate with a handful of crushed peanuts and additional bean sprouts if desired. Serve with lime wedges.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ANGELA418901.
Nutritional Info Amount Per Serving
- Calories: 270.7
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 408.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.8 g
- Protein: 9.9 g
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