Pad Thai With Tofu
Recipe: #10936
November 02, 2013
Categories: Side Dishes, Beans, Tofu/Soy, Bean Sprouts, Asian, Thai, Fathers Day, Game/Sports Day, Sunday Dinner Gluten-Free, Heart Healthy, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, more
"A vegetarian version of a Thai take-out staple. Also quick to prepare, so good for a quick weeknight dinner."
Original is 4 servings
Ingredients
- SAUCE
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- NOODLES
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Nutritional
- Serving Size: 1 (465.6 g)
- Calories 489.4
- Total Fat - 13.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 7 mg
- Sodium - 1311.7 mg
- Total Carbohydrate - 78 g
- Dietary Fiber - 7.9 g
- Sugars - 11 g
- Protein - 18 g
- Calcium - 299.9 mg
- Iron - 3.4 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
Step 2
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
Step 3
Add sauce and tofu; cook 1 minute.
Step 4
Stir in coconut milk; cook 2 minutes.
Step 5
Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
Step 6
Serve with lime wedges.
Tips
No special items needed.
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