nutritional information

Per Serving:

  • Calories: 289
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 59 g
  • Sodium: 624 mg
  • Fiber: 2 g
Vegan

Pad Thai

Pad Thai

4 Servings

30 minutes or fewer

In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu [...]
  • 8 oz. rice noodles
  • 2 tsp. peanut oil
  • 1 medium red bell pepper, julienned
  • 2 cloves garlic, minced
  • 2 large ripe tomatoes, seeded and diced
  • 4 oz. snow peas, trimmed
  • 4 oz. firm tofu, drained and cut into ¼-inch thick matchsticks
  • ¼ cup low-sodium soy sauce
  • 2 Tbs. fresh lime juice
  • 2 Tbs. chopped fresh cilantro
  • ¼ cup chopped cashews for garnish
  • 4 green onions, chopped for garnish
  • 2 oz. bean sprouts for garnish
  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
January 1998

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