Vegetable and Tofu Pad Thai
Pad Thai really shouldn’t be something you can only enjoy when having takeout.
It should be something you can enjoy anytime, guilt free.
That’s right. This is a healthy Pad Thai recipe that you can easily make at home on any day of the week.
No, you Thai food lovers out there, you’re not dreaming.
First off I’d like to say that Pad Thai is not a hard thing to make. Some people may think of it as a difficult dish to prepare, but really, it’s not.
I bet you could even make this in the time it would take the dish to be delivered from your favorite Thai restaurant.
There’s also the added bonus that it’s healthy.
Instead of your normal Pad Thai, which might contain chicken or shrimp, this one uses tofu and eggs, for a much lighter dish.
Although, even if you did use meat instead of tofu, this would still be a much healthier dish than that of a popular restaurant.
How’s that for a great deal?
Vegetable and Tofu Pad Thai -original recipe comes from here
(makes 4 servings)
- 8 ounces dried wide, flat rice noodles
- 1/4 cup lime juice
- 3 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 1 tbsp packed brown sugar
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten (omit for vegan version)
- 1 package firm tofu, drained, thinly sliced, and patted dry
- 2 medium carrots, shredded
- 2 garlic cloves, minced
- 8 scallions, white and green parts, thinly sliced
- Coarse salt
I bet you won’t ever order this from takeout again!
Revisited Recipe of the Day:
Black Bean and Brown Rice Veggie Burgers