Pad Thai Vegetarian Style with Peanuts
Pad Thai Vegetarian Style with Peanuts
Serves: 6 Prep Time: 15 minutes Total Time: 30 minutes
Pad Thai, which means “soft noodle,” is a flavorful combination of noodles, tofu and eggs in a spicy peanut sauce. Traditionally, Pad Thai is made with “cellophane” rice noodles; however, we use brown rice udon instead.
Calorie: 226, Proteins: 16 g, Total Fat: 13 g, Fiber: 2.50 g, Sugar 7 g.


1/2 oz udon, cooked and drained 1/3 cup tamari 1/3 cup rice vinegar 2 Tbs creamy peanut butter 1 Tbs honey 1 Tbs sesame oil 3 each eggs, beaten 6 slice 6 scallions, sliced diagonally into 1-inch (2.5cm) pieces 1/2 lb fresh mung bean sprouts 3 cloves garlic, minced 1/2 tsp red pepper flakes 1 lb firm tofu, cubed 1/4 cup roasted peanuts, chopped 1/4 cup fresh cilantro, minced 1 each lime, cut in wedges


Combine tamari, vinegar, peanut butter and honey in a small bowl. Stir with a whisk until well-combined. Heat 1 tsp (15mL) oil in a large nonstick skillet. Cook eggs over medium heat, stirring, until set. Remove eggs from skillet and set aside. Return skillet to heat and add 2 tsp (10mL) oil. Add green onions, sprouts, garlic and red pepper. Sauté 1 minute. Add tofu and continue cooking 3 to 4 minutes. Add pasta to skillet, tossing with a large fork to combine ingredients. Cook 5 minutes more. Stir in peanut butter mixture and eggs. Cook until heated through, about 2 minutes. Serve immediately garnished with peanuts, cilantro and lime wedges.

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