Pad Thai with Tofu

Pad Thai with Tofu
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup dry-roasted peanuts
  • 5 lime wedges
  • 5 lime wedges
  • 1/3 cup dry-roasted peanuts
  • 1 cup chopped fresh cilantro
  • Sauce:
  • 1 cup chopped fresh cilantro
  • + 33 more ingredients
    • 1 cup grated carrot
    • 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
    • 1 garlic clove, minced
    • 1 cup light coconut milk
    • 1 tablespoon maple syrup
    • Sauce:
    • 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
    • 2 cups shredded romaine lettuce
    • 1 cup fresh bean sprouts
    • 1 cup (1-inch) sliced green onion tops
    • 1 cup grated carrot
    • 2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
    • 1 garlic clove, minced
    • 1 cup light coconut milk
    • Noodles:
    • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
    • 1 tablespoon mirin (sweet rice wine)
    • 1 teaspoon vegetable oil
    • 2 tablespoons rice vinegar
    • ¼ cup low-sodium soy sauce
    • 1 to 2 tablespoons hot sauce
    • 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
    • 2 cups shredded romaine lettuce
    • 1 cup fresh bean sprouts
    • 1 cup (1-inch) sliced green onion tops
    • Noodles:
    • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
    • 1 tablespoon mirin (sweet rice wine)
    • 1 teaspoon vegetable oil
    • 2 tablespoons rice vinegar
    • ¼ cup low-sodium soy sauce
    • 1 tablespoon maple syrup
    • 1 to 2 tablespoons hot sauce

To prepare sauce, combine first 5 ingredients, stirring with a whisk. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and ne...

View full recipe at My Recipes

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