another pad thai with tofu

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* Exported from MasterCook *

 

Pad Thai with Peanuts

 

Recipe By :Kathryn Arnold

Serving Size : 6 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces udon noodles -- cooked and drained

1/3 cup tamari soy sauce

1/3 cup rice vinegar

2 tablespoons creamy peanut butter

1 tablespoon honey

1 tablespoon sesame oil

3 eggs -- beaten

6 scallions -- 1-inch diagonal slices

1/2 pound firm tofu -- cubed

1/4 cup chopped roasted peanuts

1/4 cup fresh cilantro -- minced

1 lime -- cut into wedges

 

1. Combine tamari, vinegar, peanut butter, and honey in a small bowl. Stir with

a whisk until well combined.

 

2. Heat 1 teaspoon oil in a large nonstick skillet. Cook eggs over medium heat,

stirring, until set. Remove eggs from skillet and set aside.

 

3. Return skillet to heat and add 2 teaspoons oil. Add green onions, sprouts,

garlic, and red pepper. Saute 1 minute. Add tofu and continue cooking 3 to 4

minutes.

 

4. Add pasta to skillet, tossing with a large fork to combine ingredients. Cook

5 minutes more.

 

5. Stir in peanut butter mixture and eggs. Cook until heated through, about 2

minutes. Serve immediately, garnished with peanuts, cilantro, and lime wedges.

 

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 377 Calories; 13g Fat (28.5% calories

from fat); 19g Protein; 53g Carbohydrate; 6g Dietary Fiber; 94mg Cholesterol;

934mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Traditionally, pad thai is made with cellophane rice noodles, but you

can use brown rice udon instead. Cooking Time: 0:15

 

Nutr. Assoc. : 5496 0 0 0 0 0 0 0 0 4408 0 0