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Shrimp and Tofu Pad Thai
Ingredients:
8 ounces
Rice noodles, dried
1/2 cup
Sugar
5/16 cup
Ketchup
1/4 cup
Water
1 1/2 tablespoons
Soy sauce
2 teaspoons
Worcestershire sauce
2 tablespoons
Vegetable oil
1 1/2 cups
Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups
Shrimp, small, cooked
2 teaspoons
Garlic, fresh, chopped
1
Egg, beaten
3 cups
Bean sprouts, fresh
1/2 cup
Edamame, cooked and drained
1/2 cup
Green onions, chopped, divided
1/2 cup
Peanuts, chopped, divided
Prep time: 30 minutes
Cook time: 10 minutes
Instructions:
Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.
Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.
Rating:  [5 of 5 Stars!] |
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