Vegetarian Pad Thai

Yield: 6 servings (serving size: 1 1/3 cups noodle, 2 tsp cilantro, 1 tsp peanuts & 1 lime wedge)
Source: Cooking Light March 2003
Comments from a kitchen in PA: This completely exceeded my expectations. This is about as authentic tasting as it gets in a non Thai home kitchen. Chicken and/or shrimp could easily be substituted for the tofu. VERY spicy, good to know, as some don't like pad thai spicy.


2/3 cup chili sauce (such as Thai Kitchen Chili Sauce)
1/4 cup brown sugar -- packed
2 tablespoons water
2 tablespoons fish sauce (or a vegetarian alternative)
1 1/2 teaspoons fresh ginger -- grated, peeled
1 teaspoon serrano pepper -- chopped, seeded
1/2 pound rice noodles -- (banh pho)
4 teaspoons vegetable oil -- divided
1 package firm tofu -- cut in 1/2" cubes
2 large egg whites
1 large egg
3 cloves garlic -- minced
2 cups bean sprouts
3/4 cup green onion -- diagonally sliced
1/2 cup fresh cilantro -- minced, divided
1/3 cup dry-roasted peanuts -- coarsely chopped
1 lime -- cut in 6 wedges


  1. Combine first 6 ingredients; set aside.
  2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
  4. Combine egg whites and egg, stirring well with a whisk.
  5. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
  6. Sprinkled 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture.


Healthy Units: 7 per serving
CAL: 347; FAT: 9.6g; FIBER: 2.5g;

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