Pad Thai

Tofu Pad Thai 

 

What you need: 

• 8 oz brown rice noodles
• 4 Tbsp tomato paste
• 4 Tbsp apple cider vinegar
• 3 Tbsp honey
• 2 Tbsp fish sauce
• 1 Tbsp lime juice
• 1/9 tsp cayenne pepper
• 1 egg white, whisked
• 2 c. green cabbage, chopped
• 1 c. bean sprouts
• 2 green onions, thinly sliced lengthwise
• 1 large carrot, cut into matchsticks
• 1 block of firm tofu, cubed
• 1/4 c. cilantro (I always add more, I love cilantro)
• 2 Tbsp peanuts, crushed

What you do:

• Cook brown rice noodles according to package, set aside
• Whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne, set aside
• Heat large pan over med-high heat for a minute and mist with cooking spray. Cook egg white, remove from heat and chop up into small pieces.
• Mist pan again, saute cabbage, bean sprouts, onions, and carrot over med-high heat for 2 mins.
• Add tofu and cook for another 2 mins. Add cooked egg white, cilantro, sauteing for another 2 mins. Then stir in tomato paste mixture. Add cooked noodles. Stir & top with cilantro, and peanuts for garnish.

Notes: 
I like my tofu really firm, so put it in a saucepan and bring to a boil, then cover and simmer for 20 mins or so (While the noodles and vegetables are cooking). Also, if you have rice wine vinegar, you can use that instead of the apple cider to be more authentic. You can add more carrots or really any other Asian-stir-fry-type veggies to this recipe to more veggie-centric.



Facts:
Per 1 cup serving: 

• Cal: 220
• Fat: 4g
• Fiber: 4g
• Protein: 11 g