Shrimp and tofu pad thai

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.9
  • Total Fat: 18.4 g
  • Cholesterol: 73.1 mg
  • Sodium: 817.7 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.1 g

View full nutritional breakdown of Shrimp and tofu pad thai calories by ingredient
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Pad thai, adapted from Nancie McDermott's Quick & Easy Thai, for my family's logging purposes Pad thai, adapted from Nancie McDermott's Quick & Easy Thai, for my family's logging purposes
Number of Servings: 4


    1/4 lb dried rice noodles, covered in boiling water 5 minutes, then drained & rinsed
    2.5 Tbsp vegetable oil
    3 cloves garlic, chopped
    10 shrimp
    8 oz extra-firm tofu
    1.5 Tbsp fish sauce
    1 Tbsp soy sauce
    1 Tbsp sugar
    1 tsp ketchup
    1 egg, beaten
    3 green onions, chopped
    2 c bean sprouts
    1/4 c peanuts, chopped
    2 Tbsp lime juice


Mix fish sauce, soy sauce, sugar & ketchup. Have all ingredients ready.
Cook tofu in 2 Tbsp oil until brown. Scoop out of the oil & reserve tofu.
Return oil to heat, add garlic & shrimp, saute 2 minutes or until shrimp are cooked. Add noodles & toss. Add sauce, cook 2 minutes, heating everything through. Push everything to the side, add remaining oil. Pour in egg & scramble. Push egg aside. Stir-fry green onion & half of sprouts. Mix everything together, then add peanuts & lime juice. Serve with lime wedges & extra bean sprouts.

Serving Size: Makes 4 1c servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZILLYONS.

TAGS:  Fish | Asian | Asian Fish |

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