Pad Thai With Tofu
Created by Mikekey on November 2, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #10936
Ingredients
- SAUCE
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 to 2 tablespoon hot sauce (sambal oelek)
- 1 tablespoon mirin ( sweet rice wine)
- 1 tablespoon maple syrup
- NOODLES
- 1 teaspoon oil (vegetable oil)
- 2 cups sliced shiitake mushrooms (caps, thinly sliced about 5 ounces)
- 1 cup shredded carrot
- 1 garlic clove, peeled and minced
- 8 ounces tofu, extra firm (drained and cut into 1/2-inch cubes)
- 1 cup coconut milk, light
- 2 cups shredded romaine lettuce
- 1 cup fresh bean sprout
- 1 cup sliced green onion, tops
- 1 cup chopped cilantro, fresh
- 1/3 cup peanuts, dry roasted
- 8 ounces rice stick noodles, wide (cooked and drained Banh Pho)
- 4 lime wedges
How to Make
-
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.
Nutritional Facts
- 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