Pad Thai
Mary
ingredients
- 4 ounces uncooked wide rice sticks (rice-flour noodles)
- 1/4 cup cider vinegar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon red curry paste
- 3 garlic cloves, minced
- 1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- Cooking spray
- 1 cup chopped onion
- 3/4 cup chopped broccoli
- 1/2 cup chopped carrot
- 1 large egg, lightly beaten
- 1 tablespoon fresh lime juice
- 1/4 cup chopped dry-roasted peanuts
directions
- 1
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.
- 2
Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.
- 3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.
- 4
Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.
Source: Mary
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