1poundextra-firm, plain or Asian-seasoned baked tofudiced
12ouncesmung bean sprouts
1cupchopped fresh cilantro
1freshlime, cut into six wedgesfor garnish
Submerge rice noodles in a large bowl filled with hot water. Let rest until soft and white, about 20 minutes.
In a medium bowl, combine lime juice, tamari, brown sugar, water, and garlic; whisk until sugar dissolves.
Cut string beans and scallions into 1-inch pieces. Place a wok or large skillet over medium-high heat. When hot, add oil, swirling to coat inside of pan. Add string beans and scallions; stir-fry 5 minutes. Add tofu and egg; stir-fry 3 minutes.
Drain noodles and add to pan, along with bean sprouts and lime juice mixture. Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes. Spoon into shallow bowls. Sprinkle with cilantro and peanuts and garnish with lime wedges.
Vegetarian Pad Thai
Amount Per Serving
Calories 331Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Total Carbohydrates 44g15%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.