Hazelnut Pad Thai

Name: Hazelnut Pad Thai Recipe
Yield: 6
Ingredients: 8oz Rice noodles dried; 1 cup Sugar; 1/2 cup Water; 1/3 cup Ketchup; 1/4 cup Fish Sauce; 2 tablespoons Lime juice; 1/2 teaspoon Cayenne pepper ground; 2 tablespoons Vegetable oil; 2 cups Tofu firm drained and diced in 1/2-inch cubes∗; 1 tablespoon Garlic fresh chopped; 1 Egg beaten; 3 cups Bean sprouts fresh; 1 cup Green onions chopped divided; 2/3 cup Hazelnuts toasted skin removed coarsely

Number of Servings: 6

Ingredients

8oz Rice noodles, dried1 cup Sugar1/2 cup Water1/3 cup Ketchup1/4 cup Fish Sauce2 tablespoons Lime juice1/2 teaspoon Cayenne pepper, ground2 tablespoons Vegetable oil2 cups Tofu, firm, drained and diced in 1/2-inch cubes∗1 tablespoon Garlic, fresh, chopped1 Egg, beaten3 cups Bean sprouts, fresh1 cup Green onions, chopped, divided2/3 cup Hazelnuts, toasted, skin removed, coarsely

Directions

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
Mix sugar, water, ketchup, fish sauce, lime juice and cayenne pepper in small bowl; set aside.
Heat oil in wok or large frying pan over high heat. Add tofu and garlic, stirring constantly, for 3 minutes. Add noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, 1/2 cup green onions and 1/3 cup hazelnuts, stirring until mixed with egg and noodles.
Mound mixture on large serving plate. Sprinkle remaining green onions and hazelnuts over top. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user LETSGOHIKING.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 495.8
Total Fat: 23.9 g
Cholesterol: 172.1 mg
Sodium: 1,121.8 mg
Total Carbs: 53.1 g
Dietary Fiber: 4.9 g
Protein: 23.1 g

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