Lightened Up Pad Thai
Ingredients
Noodles and Vegetables
-
4
ounces
flat rice noodles
-
1
medium
zucchini, spiralized
-
3
large
carrots, spiralized
-
2 to 4
stalks
scallions, thinly sliced
-
2 to 3
cups
bean sprouts
-
1
cup
sugar snap peas, trimmed and halved
-
4
cloves
garlic, crushed
-
1
unit
Thai red chile
Protein
-
1
15-ounce package
firm tofu, cubed
Sauce
-
¼
cup
liquid aminos or soy sauce
-
¼
cup
water
-
¼
cup
tomato paste
-
2
tablespoons
rice vinegar
-
2
tablespoons
agave or other liquid sweetener
-
½
teaspoon
crushed red pepper flakes
Toppings
-
1
unit
lime, cut into wedges
-
½
cup
chopped fresh cilantro
-
4
tablespoons
chopped almonds or peanuts (optional)
Oil
Instructions
- Prepare all ingredients: spiralize zucchini and carrots, cube tofu, slice scallions, crush garlic, and dice the chile.
- In a small bowl, whisk together soy sauce, water, tomato paste, rice vinegar, agave, and red pepper flakes.
- Boil water in a large pot, then add the noodles and simmer until not quite al dente, about 8-10 minutes. Drain and rinse with cold water.
- Heat a large skillet over medium-high heat, add 1 tablespoon of canola oil, and cook the tofu until golden brown. Remove and set aside.
- Add the remaining tablespoon of oil to the skillet, then fry garlic and chile for about 1 minute.
- Add scallions, bean sprouts, and sugar snap peas, frying for 2 minutes while stirring frequently.
- Add spiralized zucchini and carrots, tossing to combine and frying for about 2 minutes until slightly softened.
- Add the cooked rice noodles, tofu, and about half of the sauce, stirring constantly for 2 minutes until everything is combined and slightly moist.
- Serve in bowls, garnished with cilantro, nuts if using, and lime wedges. Provide extra sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
432
Total fat
17g
Total carbohydrates
54g
Total protein
19g
Sodium
1182mg
Cholesterol
0mg
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