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Vegetable Pad Thai

Total Time

Prep: 25 min. Cook: 15 min.

Makes

6 servings

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Vegetable Pad Thai Recipe photo by Taste of Home

Ingredients

  • 12 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • Dash Louisiana-style hot sauce
  • 3 teaspoons canola oil, divided
  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 2 medium carrots, grated
  • 2 cups fresh snow peas
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup unsalted peanuts, chopped

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
  2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
  3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts

1-1/3 cups: 402 calories, 10g fat (2g saturated fat), 62mg cholesterol, 1054mg sodium, 63g carbohydrate (12g sugars, 4g fiber), 15g protein.

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