HealthNotes

Vegetarian Pad Thai with Peanuts

• From: Delicious Living Magazine

Ingredients

• 1/2 oz udon, cooked and drained

• 1/3 cup tamari

• 1/3 cup rice vinegar

• 2 Tbs creamy peanut butter

• 1 Tbs honey

• 1 Tbs sesame oil

• 3 eggs, beaten

• 6 scallions, sliced diagonally into 1-inch (2.5cm) pieces

• 1/2 lb fresh mung bean sprouts

• 3 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 1 lb firm tofu, cubed

• 1/4 cup roasted peanuts, chopped

• 1/4 cup fresh cilantro, minced

• 1 lime, cut in wedges

Pad Thai, or “soft noodle,” is a flavorful combination of noodles, tofu, and eggs in a spicy peanut sauce. We throw in a twist with a new noodle.

Directions

• Combine tamari, vinegar, peanut butter and honey in a small bowl. Stir with a whisk until well-combined.
• Heat 1 tsp (15mL) oil in a large nonstick skillet. Cook eggs over medium heat, stirring, until set. Remove eggs from skillet and set aside.
• Return skillet to heat and add 2 tsp (10mL) oil. Add green onions, sprouts, garlic and red pepper. Sauté 1 minute. Add tofu and continue cooking 3 to 4 minutes.
• Add pasta to skillet, tossing with a large fork to combine ingredients. Cook 5 minutes more.
• Stir in peanut butter mixture and eggs. Cook until heated through, about 2 minutes. Serve immediately garnished with peanuts, cilantro and lime wedges.