Healthy Pad Thai

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!

icon4 oz tofu + ~1/2 cup noodles
icon40 minutes
Dinner
Dairy Free
Vegan
Vegetarian
IBD
Low FODMAP
Ingredients
2 servings
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  • Firm tofu, cubed
    8 ounce
  • Pad Thai rice noodles, uncooked
    8 ounces
  • Fish sauce
    2 tablespoon
  • Soy sauce (low sodium)
    2 teaspoon
  • Apple cider vinegar
    1/2 teaspoon
  • Light brown sugar
    1 tablespoon
  • Coconut oil
    2 teaspoon
  • Fresh ginger, minced
    2 teaspoon
  • Garlic, sliced (omit for Low FODMAP)
    2 clove
  • Red bell pepper, sliced
    1/2 cup
  • Egg
    1 egg
  • Scallions, sliced
    2 scallion
  • Toasted peanuts, chopped
    1/4 cup
Directions
  • 1
    First, 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.
  • 2
    Prepare 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.
  • 3
    Prepare 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.
  • 4
    In 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.
  • 5
    Add 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.