Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 59 milliliters packed brown sugar; 158 milliliters chili sauce (such as Heinz); 79 milliliters coarsely chopped dry-roasted peanuts; 1 large egg; 2 larges egg whites; 2 Tbsps fish sauce; 473 milliliters fresh bean sprouts; 118 milliliters minced fresh cilantro, divided; 2 teaspoons grated peeled fresh ginger; 3 garlic cloves, minced; 177 milliliters diagonally cut green onions; 6 lime wedges; 227 grams wide rice stick noodles (bánh pho); 1 teaspoon chopped seeded serrano chile; 349 grams package extrafirm tofu, drained and cut into 1/2-inch cubes; 4 teaspoons vegetable oil, divided; 2 Tbsps water

You can never have too many main course recipes, so give Vegetarian Pad Thai a try. One serving contains 367 calories, 12g of protein, and 10g of fat. This dairy free and pescatarian recipe serves 6. Head to the store and pick up lime wedges, fish sauce, dry-roasted peanuts, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a reasonably priced recipe for fans of Asian food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 6 ingredients; set aside.

Cook noodles in boiling water 5 minutes or until done.

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Pasta

Water

Drain and rinse with cold water; drain well.

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Water

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add tofu; cook 7 minutes or until browned, stirring occasionally.

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Tofu

Remove from pan.

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Frying Pan

Combine egg whites and egg, stirring well with a whisk.

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Egg Whites

Egg

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Whisk

Heat 2 teaspoons vegetable oil in pan over medium-high heat.

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Vegetable Oil

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Frying Pan

Add garlic, and saut for 10 seconds.

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Garlic

Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.

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Bean Sprouts

Chili Sauce

Cilantro

Pasta

Onion

Tofu

Egg

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture.

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Cilantro

Peanuts

Pasta

Serve with lime wedges.

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Lime Wedge

Equipment

Frying Pan

Whisk

Ingredients

Servings:

59milliliters

packed brown sugar 158milliliters

chili sauce (such as Heinz)79milliliters

coarsely chopped dry-roasted peanuts 1large

egg 2larges

egg whites 2Tbsps

fish sauce 473milliliters

fresh bean sprouts 118milliliters

minced fresh cilantro, divided 2teaspoons

grated peeled fresh ginger 3

garlic cloves, minced 177milliliters

diagonally cut green onions 6

lime wedges 227grams

wide rice stick noodles (bánh pho)1teaspoon

chopped seeded serrano chile 349grams

package extrafirm tofu, drained and cut into 1/2-inch cubes 4teaspoons

vegetable oil, divided 2Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. 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. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.