Pad Thai

Pad Thai
Photo by Karry Hosford

Ingredients

  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • Cooking spray
  • ¼ cup chopped dry-roasted peanuts
  • 4 ounces uncooked wide rice sticks (rice-flour noodles)
  • 1 tablespoon fresh lime juice
  • ¾ cup chopped broccoli
  • + 11 more ingredients
    • 1 cup chopped onion
    • ½ cup chopped carrot
    • 3 tablespoons brown sugar
    • 1 teaspoon red curry paste
    • 3 garlic cloves, minced
    • ¼ cup low-sodium soy sauce
    • ¼ cup cider vinegar
    • 2 tablespoons water
    • 1/8 teaspoon ground red pepper
    • 1 large egg, lightly beaten
    • 1 ½ cups chopped reduced-fat firm tofu (about 8 ounces)

Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tof...

View full recipe at My Recipes

Comments

Variations on Pad Thai

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