Healthy Pad Thai
3fat
0.5protein
1starch
2condiment
It's time to throw away that take-out menu, you've got dinner covered tonight. Enjoy this amazing Pad Thai recipe for a quick weekend dish without the added guilt!
4 oz tofu + ~1/2 cup noodles
40 minutesIngredients
2 servings
- Firm tofu, cubed8 ounce
- Pad Thai rice noodles, uncooked8 ounces
- Fish sauce2 tablespoon
- Soy sauce (low sodium)2 teaspoon
- Apple cider vinegar1/2 teaspoon
- Light brown sugar1 tablespoon
- Coconut oil2 teaspoon
- Fresh ginger, minced2 teaspoon
- Garlic, sliced (omit for Low FODMAP)2 clove
- Red bell pepper, sliced1/2 cup
- Egg1 egg
- Scallions, sliced2 scallion
- Toasted peanuts, chopped1/4 cup
Directions
- 1First, prepare the tofu. Season the cubes of tofu with salt and pepper and cook in an oiled skillet over medium heat until crisp. Remove and set aside.
- 2Prepare the noodles by placing them in boiling water (off the heat) for 8 minutes, or as instructed by the package. Drain the noodles and set them aside.
- 3Prepare the sauce and have it ready to go: mix together the fish sauce, soy sauce, apple cider vinegar and brown sugar in a small bowl.
- 4In a large skillet or wok, heat 1 tablespoon coconut oil. Cook the ginger and garlic cloves and bell pepper for 2 minutes, then add the noodles and cook for 3 to 4 minutes further.
- 5Add all of the sauce and continue stir-frying for 2 minutes, then add the tofu and the egg. Cook for 1 more minute, then add the sliced scallions and toasted peanuts. Serve with lime wedges if desired.
