Tofu Pad Thai
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 425.9
- Total Fat: 14.9 g
- Cholesterol: 159.4 mg
- Sodium: 747.8 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 10.7 g
- Protein: 33.1 g
View full nutritional breakdown of Tofu Pad Thai calories by ingredient
Introduction
A vegetarian version of the Thai staple, using no oil or greasy ingredients. This recipe uses fettuccine noodles, but can be substituted for House Foods Tofu Shirataki fettuccine noodles for a lower calorie option. A vegetarian version of the Thai staple, using no oil or greasy ingredients. This recipe uses fettuccine noodles, but can be substituted for House Foods Tofu Shirataki fettuccine noodles for a lower calorie option.Number of Servings: 4
Ingredients
-
6 oz Barilla Plus MultiGrain Pasta - Fettuccine
1 package Tofu, firm, cut into 1/2inch cubes
1 12 oz. package Broccoli Slaw
1 Cup Onions, roughly chopped
3 Cups Bean sprouts
3 Large Eggs
2 Tbsp water
2 Tbsp chopped fresh cilantro
Sauce:
3 Tbsp Ketchup
4 Tbsp Lime Juice
2 Tbsp Creamy Peanut Butter, reduced fat
4 Tsp Brown Sugar, packed
3 Tbsp Low Sodium Soy sauce
2 Cloves Garlic, Minced
.5 tsp Red Pepper Flakes
Directions
Cook noodles according to package directions.
Sauce:
In a small bowl, combine ketchup, lime juice, peanut butter, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray. Scramble eggs over medium-high heat until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Return wok/skillet to medium-high heat. Add tofu cubes, broccoli, bean sprouts, onion, and 2 tablespoons water. Stirring occasionally, cook until onion softens, about 4 minutes
Add sauce, stir to evenly distribute, and continue to cook for about 2 minutes, until sauce is hot. Add scrambled egg and noodles, mix well.
Top with cilantro. Serve and enjoy!
Makes 4 servings of about 2.5 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.
Sauce:
In a small bowl, combine ketchup, lime juice, peanut butter, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray. Scramble eggs over medium-high heat until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Return wok/skillet to medium-high heat. Add tofu cubes, broccoli, bean sprouts, onion, and 2 tablespoons water. Stirring occasionally, cook until onion softens, about 4 minutes
Add sauce, stir to evenly distribute, and continue to cook for about 2 minutes, until sauce is hot. Add scrambled egg and noodles, mix well.
Top with cilantro. Serve and enjoy!
Makes 4 servings of about 2.5 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.