Vegetarian Pad Thai Noodles - lowfat

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Vegetarian Pad Thai Noodles - lowfat

the only 10.5 packages that we can get locally are the mori nu silken.

 

 

 

* Exported from MasterCook Buster *

 

Vegetarian Pad Thai Noodles

 

Recipe By : LA Times, Low-Fat Kitche, Donna Deanne

Serving Size : 3 Preparation Time :

Categories : 2Send Vegetarian

Tofu Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

21 ounces firm low-fat tofu -- OR

2 packages tofu each-10.5oz

nonstick cooking spray

salt

1/3 cup fish sauce

or vegetarian soy sauce

1/3 cup sugar

2 teaspoons rice vinegar

2 teaspoons lime juice

1 tablespoon paprika

red pepper flakes

5 ounces thai rice noodles

1/2 onion -- cut into strips

3 cloves garlic -- minced

1 cup shredded red cabbage

1 cup shredded nappa cabbage

3/4 cup shredded carrot

1/2 cup nonfat egg substitute

2 1/2 cups bean sprouts

2 tablespoons chopped peanuts

lime wedges

 

Drain tofu well, pat dry with paper towels and cut into 1-inch cubes.

Spray wok or heavy skillet with nonstick cooking spray and heat until hot.

Add tofu cubes and fry, turning until browned on all sides, 5 to 7 minutes.

Sprinkle lightly with salt to taste and remove from wok.

 

Combine fish sauce, sugar, vinegar, lime juice, paprika and red pepper

flakes to taste in small bowl and set aside. Add noodles to boiling water

in large saucepan and cook 1 minute. Drain and rinse under cold water.

Let stand in bowl of cold water until ready to use, then drain again.

 

Spray wok or heavy skillet with nonstick cooking spray and heat until

sizzling hot. Add onion and stir-fry until golden brown, about 2 minutes.

Add garlic and stir-fry 1 minute more. Stir in red cabbage, nappa cabbage

and 1/2 cup shredded carrots. Stir until vegetables are limp, 1 to 2

minutes. Add fish sauce mixture. Heat and stir until ingredients are

mixed. Stir in tofu cubes and heat until hot through, about 1 minute.

Stir in drained noodles.

 

Push ingredients to one side and add egg substitute. Let stand until egg

sets, then stir to break up egg and mix into noodle mixture. Stir in 2

cups bean sprouts and heat until hot through, 1 to 2 minutes

(crisp-tender!). Spoon onto serving platter and sprinkle with chopped

peanuts. Top with remaining 1/2 cup bean sprouts and 1/4 cup carrots.

Serve with lime wedges. 3 servings.

 

Each serving: 485 calories; 1,654 mg sodium; 0 cholesterol; 6 grams fat; 86

grams carbohydrates; 24 grams protein; 2.30 grams fiber.

 

Posted by kitpath 4/16/99

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NOTES : With a little egg substitute and a little low-fat tofu, you can

have a lighter pad Thai. Rice noodles are about the width of linguine and

cook quickly. They should be cooked until limp - about 1 minute. Letting

them rest in a bowl of cold water after cooking prevents them from sticking

together.

 

 

 

 

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