Pad Thai with tofu and vegetables
7
Points®
Total time: 26 min • Prep: 20 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
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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