Side Pannel
Vegetarian Pad Thai Noodles
Vegetarian Pad Thai Noodles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Vegetarian
Ingredients List
- 21 oz Firm low-fat tofu; OR
- 2 pk Tofu each-10.5oz
- Nonstick cooking spray
- Salt
- 1/3 c Fish sauce; or vegetarian
- -soy sauce
- 1/3 c Sugar
- 2 ts Rice vinegar
- 2 ts Lime juice
- 1 tb Paprika
- Red pepper flakes
- 5 oz Thai rice noodles
- 1/2 Onion; cut into strips
- 3 Cloves garlic; minced
- 1 c Shredded red cabbage
- 1 c Shredded nappa cabbage
- 3/4 c Shredded carrot
- 1/2 c Nonfat egg substitute
- 2 1/2 c Bean sprouts
- 2 tb Chopped peanuts
- Lime wedges
Directions
Drain tofu well, pat dry with paper towels and cut into 1-inch cubes. Spray
wok or heavy skillet with nonstick cooking spray and heat until hot. Add
tofu cubes and fry, turning until browned on all sides, 5 to 7 minutes.
Sprinkle lightly with salt to taste and remove from wok.
Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper
flakes to taste in small bowl and set aside. Add noodles to boiling water
in large saucepan and cook 1 minute. Drain and rinse under cold water. Let
stand in bowl of cold water until ready to use, then drain again.
Spray wok or heavy skillet with nonstick cooking spray and heat until
sizzling hot. Add onion and stir-fry until golden brown, about 2 minutes.
Add garlic and stir-fry 1 minute more. Stir in red cabbage, nappa cabbage
and 1/2 cup shredded carrots. Stir until vegetables are limp, 1 to 2
minutes. Add fish sauce mixture. Heat and stir until ingredients are mixed.
Stir in tofu cubes and heat until hot through, about 1 minute. Stir in
drained noodles.
Push ingredients to one side and add egg substitute. Let stand until egg
sets, then stir to break up egg and mix into noodle mixture. Stir in 2 cups
bean sprouts and heat until hot through, 1 to 2 minutes (crisp-tender!).
Spoon onto serving platter and sprinkle with chopped peanuts. Top with
remaining 1/2 cup bean sprouts and 1/4 cup carrots. Serve with lime wedges.
3 servings.
Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat; 86
grams carbohydrates; 24 grams protein; 2.30 grams fiber.
wok or heavy skillet with nonstick cooking spray and heat until hot. Add
tofu cubes and fry, turning until browned on all sides, 5 to 7 minutes.
Sprinkle lightly with salt to taste and remove from wok.
Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper
flakes to taste in small bowl and set aside. Add noodles to boiling water
in large saucepan and cook 1 minute. Drain and rinse under cold water. Let
stand in bowl of cold water until ready to use, then drain again.
Spray wok or heavy skillet with nonstick cooking spray and heat until
sizzling hot. Add onion and stir-fry until golden brown, about 2 minutes.
Add garlic and stir-fry 1 minute more. Stir in red cabbage, nappa cabbage
and 1/2 cup shredded carrots. Stir until vegetables are limp, 1 to 2
minutes. Add fish sauce mixture. Heat and stir until ingredients are mixed.
Stir in tofu cubes and heat until hot through, about 1 minute. Stir in
drained noodles.
Push ingredients to one side and add egg substitute. Let stand until egg
sets, then stir to break up egg and mix into noodle mixture. Stir in 2 cups
bean sprouts and heat until hot through, 1 to 2 minutes (crisp-tender!).
Spoon onto serving platter and sprinkle with chopped peanuts. Top with
remaining 1/2 cup bean sprouts and 1/4 cup carrots. Serve with lime wedges.
3 servings.
Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat; 86
grams carbohydrates; 24 grams protein; 2.30 grams fiber.
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