Pad Thai with Tofu
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 4 entrees |
Homemade Pad Thai with tofu and lots of fresh veggies. No peanuts, to accommodate nut allergy/reduce caloric intake.
Ingredients
- 4 oz Rice Stick Noodle
- 3 oz Baked Soy Bean Cake
- 1 Zucchini, Large, Raw
- 1 cup Fresh Bean Sprouts
- 1 egg
- 1/4 cup Onions
- 1 oz Crimini Mushrooms
- 8 tbsp Organic Ketchup
- 2 tsp Sugar*
- 3 tsp Sriracha
- 1 medium Lime
- 1 tbsp Sauce, Fish, Ready-to-serve
- 1/2 cup Cilantro
Directions
1. Cut noodles, tofu and vegetables, set aside in separate piles.
2. Mix ketchup, sugar, sriracha and water to thin consistency.
3. Heat large skillet or wok over high heat. Spray lightly with non-stick canola oil.
4. Stir fry onion and zucchini and soy bean cake for 2-3 minutes and place in large bowl.
5. Remove pan from heat, spray lightly again with canola oil and add noodles and sauce. Return to heat and stir until noodles coated and softening.
6. Add veggies back in.
7. Make well in center and scramble egg, toss with veggies and noodles.
8. Remove pan from heat, stir in bean sprouts, fish sauce.
9. Divide into two bowls, sprinkle with cilantro and serve each bowl with 1/2 lime cut into wedges.