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Vegetable Pad Thai

Name: Vegetable Pad Thai
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 12 ounces uncooked thick rice noodles; 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; 3 teaspoons canola oil, divided; 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes; 2 medium carrots, grated; 2 cups fresh snow peas; 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

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Total Time

Prep: 25 min. Cook: 15 min.

Makes

6 servings

Updated: Jun. 30, 2023

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

Ingredients

12 ounces uncooked thick rice noodles
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
3 teaspoons canola oil, divided
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
2 medium carrots, grated
2 cups fresh snow peas
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 noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. 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: 402 calories, 10g fat (2g saturated fat), 62mg cholesterol, 1054mg sodium, 63g carbohydrate (12g sugars, 4g fiber), 15g protein.

Vegetable Pad Thai

Ingredients

Directions

Nutrition Facts

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