Pad Thai

Pad Thai
Photo by Karry Hosford

Ingredients

  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • ¼ cup cider vinegar
  • ½ cup chopped carrot
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons water
  • 1 cup chopped onion
  • + 11 more ingredients
    • ¾ cup chopped broccoli
    • 4 ounces uncooked wide rice sticks (rice-flour noodles)
    • 1/8 teaspoon black pepper
    • ¼ cup chopped dry-roasted peanuts
    • ¼ cup low-sodium soy sauce
    • 3 garlic cloves, minced
    • 1 ½ cups chopped reduced-fat firm tofu (about 8 ounces)
    • 1 large egg, lightly beaten
    • 1 teaspoon red curry paste
    • 3 tablespoons brown sugar
    • 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
    • 2 tablespoons oil, divided
    • 1/4 cup Thai fish sauce
    • 2 large eggs, lightly beaten
    • 1/2 cup chopped fresh cilantro
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    • 1 tsp. chili powder
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    • 2 tablespoons finely chopped roasted, salted peanuts
    • 2 large eggs, lightly beaten
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    • 1 tablespoon ketchup
    • 2 cups sliced green onions
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    • 1 boned, skinned chicken breast half (6 oz.), sliced into thin strips
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    • 1/4 teaspoon crushed red pepper (or to desired hotness)
    • 1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish
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  • Pad Thai
    • Lime wedges
    • 1/4 c peanuts, crushed or chopped
    • 2 T minced cilantro
    • 1/2 lb cooked baby shrimp, drained
    • 4 scallions, sliced
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