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Vegetable Pad Thai

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 package (12 ounces) whole wheat fettuccine
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • Dash Louisiana-style hot sauce
  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 3 teaspoons canola oil, divided
  • 2 medium carrots, grated
  • 2 cups fresh snow peas, halved
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup unsalted peanuts, chopped

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
  • In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
  • Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition Facts
1-1/3 cups: 404 calories, 11g fat (2g saturated fat), 62mg cholesterol, 951mg sodium, 59g carbohydrate (13g sugars, 9g fiber), 20g protein.

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