Tofu And Vegetable Pad Thai

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 4 ounces rice noodles
• 2 teaspoons tamarind paste, dissolved in 1/4 cup hot water
• 1 1/2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon paprika
• 2 teaspoons vegetable oil
• 3 garlic cloves, sliced
• 12 ounces extra firm tofu, cubed
• 1/4 cup egg beaters egg substitute
• 1 cup sugar snap pea
• 1/2 medium onion, diced
• 1/2 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• 1/2 cup water chestnut, sliced
• 1/2 cup bamboo shoot
• 1 cup mushroom, sliced
• 1 medium carrot, sliced
• 2 tablespoons roasted peanuts, crushed
• 1/2 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1 lime, cut in wedges

Recipe

• 1 cook rice noodles according to package directions, drain and keep aside.
• 2 mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika. reserve to use later.
• 3 heat oil in large pan or wok. when hot, add garlic and sauté for 30 seconds. add tofu and cook about 1 minute or until just beginning to brown. push tofu and garlic to the side, add egg beaters and scramble.
• 4 add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
• 5 add cooked noodles and reserved sauce. mix with vegetables until coated. continue to heat 1-2 minutes until sauce is slightly thickened.
• 6 separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.