Thai-Style Noodles with Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 302.0
- Total Fat: 9.7 g
- Cholesterol: 2.0 mg
- Sodium: 314.5 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 4.2 g
- Protein: 15.0 g
View full nutritional breakdown of Thai-Style Noodles with Tofu calories by ingredient
Introduction
from the Chopra cookbook from the Chopra cookbookNumber of Servings: 4
Ingredients
-
SAUCE
1/2 c veggie stock
1/4 c rice vinegar
2 tbsp apple juice
2 tsp lemon juice
1 tsp paprika
1 tsp Chinese five spice
1 tbsp maple syrup
1 tbsp Bragg Liquid Aminos
2 tbsp thinly sliced fresh basil
NOODLES
1 oz Pad Thai o rrice noodles
1 tsp ghee or olive oil
1 pinch red chile flakes
1 tsp coriander
2 tbsp finely chop fresh ginger
2 clove gralic minced
2 tbsp veggie stock
2 tbsp toast slice almond
2 c mung bean sprouts
1/2 cilantro
Directions
In blender, combine all sauce ingredients except basil and set aside.
Cook/soak noodles according to package. Rinse, place in large bowl, sprinkle with sesame oil to prevent sticking.
heat oil in large saute pan; saute chili flakes, coriander, ginger and garlic 2 minutes - adding veggie stock after 1 minute. Add tofu, cover, reduce heat, simmer 3-4 min. Add almonds, sprouts, cilantro. Simmer 3-4 min. Add stir fry sauce, simmer 2-3 min and pour over noodles. toss to coat.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DAISIESSHARK.
Cook/soak noodles according to package. Rinse, place in large bowl, sprinkle with sesame oil to prevent sticking.
heat oil in large saute pan; saute chili flakes, coriander, ginger and garlic 2 minutes - adding veggie stock after 1 minute. Add tofu, cover, reduce heat, simmer 3-4 min. Add almonds, sprouts, cilantro. Simmer 3-4 min. Add stir fry sauce, simmer 2-3 min and pour over noodles. toss to coat.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DAISIESSHARK.