Quick Tofu Pad Thai

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 552.2
  • Total Fat: 21.5 g
  • Cholesterol: 0.1 mg
  • Sodium: 2,345.7 mg
  • Total Carbs: 101.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 50.1 g

View full nutritional breakdown of Quick Tofu Pad Thai calories by ingredient
Submitted by:


Number of Servings: 2

Ingredients

    3 oz. dried wide (pad thai) rice noodles
    2 Tbs. fish sauce
    2 Tbs. granulated sugar
    1 Tbs. soy sauce
    1 tsp. hoisin sauce
    1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
    1 tsp. vegetable oil
    1 tsp. minced garlic
    1 package firm tofu
    1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
    1-1/2 cups bean sprouts
    2 Tbs. crushed unsalted roasted peanuts
    1/3 cup coarsely chopped fresh cilantro
    10 mint leaves, torn into small pieces
    1 lime, cut into wedges for serving

Directions

Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).

In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.

Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the tofu. Stir-fry until browned, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user BREEHARDY.

Rate This Recipe