Pad Thai

Pad Thai
Photo by Karry Hosford

Ingredients

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

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

  • Pad Thai
    • 1/2 cup (1-inch) sliced green onions
    • 1/2 pound medium shrimp, peeled and deveined
    • 1/2 cup chopped fresh cilantro
    • 2 teaspoons paprika
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  • Pad Thai
    • 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
    • 1 large handful thin rice noodles (about 6 oz.)
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  • Pad Thai
    • 1 lime, quartered
    • 2 tablespoons finely chopped roasted, salted peanuts
    • 2 large eggs, lightly beaten
    • 1 1/2 cups bean sprouts (about 3 ounces)
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  • Pad Thai
    • 1 tablespoon brown sugar
    • 1 tablespoon sesame oil
    • 2 tablespoons chopped unsalted, dry-roasted peanuts
    • Cilantro sprigs (optional)
    • 1 large egg
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    • 3 green onions, ends trimmed, cut into 1-inch lengths
    • 1/2 to 2 teaspoons hot chili flakes
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    • 2 tablespoons fish sauce
    • 3 tablespoons vegetable oil, divided
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  • Pad Thai
    • Lime wedges
    • 1/4 c peanuts, crushed or chopped
    • 2 T minced cilantro
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    • 4 scallions, sliced
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