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Photo of Pad Thai with tofu and vegetables by WW

Pad Thai with tofu and vegetables

7
Points®
Total Time
26 min
Prep
20 min
Cook
6 min
Serves
4
Difficulty
Moderate
Many people reserve Pad Thai for takeout, thinking it much too complicated to attempt in their own kitchen. Nothing could be further from the truth. You can choose any protein you want as the basis of the dish; here it’s tofu, but you may prefer chicken, shrimp, or even seitan. Be creative: This hearty main can be adapted to all tastes.

Ingredients

Packaged rice noodles

6 oz, wide variety

Tamarind juice

¼ cup(s)

Soy sauce

¼ cup(s)

Canola oil

2 tsp

Uncooked string beans

½ pound(s), trimmed and halved crosswise

Carrots

2 medium, shredded

Red onion

1 small, thinly sliced

Garlic

2 clove(s), minced

Minced ginger

2 tsp

Extra firm tofu

14 oz, drained and cubed

Mung bean sprouts

1 cup(s)

Unsalted dry roasted peanuts

2 Tbsp, chopped

Scallions

1 medium, thinly sliced

Cilantro

¼ cup(s), chopped

Lime

1 item(s), cut into wedges

Instructions

  1. Cook rice noodles according to package directions.
  2. Stir together tamarind juice and soy sauce in small bowl. Set aside.
  3. Heat oil in wok or large skillet over medium-high heat until drop of water sizzles in pan. Add green beans, carrots, onion, garlic, and ginger. Stir-fry until vegetables are crisp-tender, 3–4 minutes.
  4. Add tofu, rice noodles, bean sprouts, and tamarind juice mixture to wok. Stir-fry until noodles and tofu are heated through, 1–2 minutes. Sprinkle with peanuts, scallion, and cilantro. Serve with lime wedges.
  5. Serving size: 1 3/4 cups

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