Vegetarian Pad Thai
Servings 6 people
Calories 331kcal
Ingredients
- 4 ounces dried, pad Thai-style rice noodles
- 4 1/2 tablespoons lime juice about 2 limes
- 4 1/2 tablespoons low-sodium, gluten-free tamari
- 4 1/2 tablespoons dark-brown sugar
- 3 tablespoons water
- 4-5 large cloves garlic minced
- 1 pound string beans trimmed
- 1 bunch scallions (about 6), ends trimmed
- 2 tablespoons toasted or plain sesame oil
- 1 pound extra-firm, plain or Asian-seasoned baked tofu diced
- 1 large egg beaten
- 12 ounces mung bean sprouts
- 1 cup chopped fresh cilantro
- 1/2 cup dry-roasted peanuts chopped
- 1 fresh lime, cut into six wedges for garnish
Instructions
- Submerge rice noodles in a large bowl filled with hot water. Let rest until soft and white, about 20 minutes.
- In a medium bowl, combine lime juice, tamari, brown sugar, water, and garlic; whisk until sugar dissolves.
- Cut string beans and scallions into 1-inch pieces. Place a wok or large skillet over medium-high heat. When hot, add oil, swirling to coat inside of pan. Add string beans and scallions; stir-fry 5 minutes. Add tofu and egg; stir-fry 3 minutes.
- Drain noodles and add to pan, along with bean sprouts and lime juice mixture. Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes. Spoon into shallow bowls. Sprinkle with cilantro and peanuts and garnish with lime wedges.
Notes
[ultimate-nutrition-label id="" align=""]
PER SERVING: 331 cal, 12g fat (5g mono, 5g poly, 2g sat), 31mg chol, 15g protein, 44g carb, 6g fiber, 528mg sodium
Nutrition
Calories: 331kcal | Carbohydrates: 44g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 528mg | Fiber: 6g