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Pad Thai with Tofu - 8

Source of Recipe

5 servings - 2 cups each


List of Ingredients

Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup

Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges



Recipe

To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Yield: 5 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 385(29% from fat); FAT 12.5g (sat 3g,mono 4g,poly 4.2g); PROTEIN 13.5g; CHOLESTEROL 0.0mg; CALCIUM 365mg; SODIUM 868mg; FIBER 4.6g; IRON 7.1mg; CARBOHYDRATE 55.8g

Cooking Light, JUNE 2002