Pad Thai

Name: Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 0 teaspoons black pepper; 177 milliliters chopped broccoli; 3 Tbsps brown sugar; 118 milliliters chopped carrot; 59 milliliters cider vinegar; 59 milliliters chopped dry-roasted peanuts; 1 large egg, lightly beaten; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 59 milliliters low-sodium soy sauce; 237 milliliters chopped onion; 1 teaspoon red curry paste; 113 grams uncooked wide rice sticks (rice-flour noodles); 0 teaspoons salt; 227 grams 1/2 cups chopped reduced-fat firm tofu (about; 2 Tbsps water

The recipe Pad Thai is ready in approximately 45 minutes and is definitely a great gluten free, dairy free, and vegetarian option for lovers of Asian food. One portion of this dish contains about 12g of protein, 8g of fat, and a total of 289 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of tofu, broccoli, wide rice sticks, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place noodles in a large bowl.

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Pasta

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Bowl

Add boiling water to cover; let stand 10 minutes or until tender.

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Water

Drain.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

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Vinegar

Garlic

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Whisk

Bowl

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Sprinkle tofu with salt, red pepper, and black pepper.

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Black Pepper

Red Pepper

Salt

Tofu

Add tofu to pan; saut 8 minutes or until lightly browned.

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Tofu

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Frying Pan

Remove from pan.

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Frying Pan

Add onion, broccoli, and carrot to pan; saut 4 minutes or until tender.

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Broccoli

Carrot

Onion

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Frying Pan

Remove from pan.

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Frying Pan

Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.

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Egg

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Frying Pan

Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly.

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Pasta

Vinegar

Onion

Tofu

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Frying Pan

Remove from heat. Stir in juice; sprinkle with peanuts.

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Peanuts

Juice

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 177milliliters

chopped broccoli 3Tbsps

brown sugar 118milliliters

chopped carrot 59milliliters

cider vinegar 59milliliters

chopped dry-roasted peanuts 1large

egg, lightly beaten 3

garlic cloves, minced 0teaspoons

ground red pepper 1Tbsp

fresh lime juice 59milliliters

low-sodium soy sauce 237milliliters

chopped onion 1teaspoon

red curry paste 113grams

uncooked wide rice sticks (rice-flour noodles)0teaspoons

salt 227grams

1/2 cups chopped reduced-fat firm tofu (about 2Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.