Pad Thai is one of my favorite dishes. The only problem is the sodium content–often well over 2000 mg of sodium in just one serving. Here is a version that cuts the sodium content by 66% while still tasting like take-out. The blend of garlic and ginger on soft noodles is delicious!
Make sure to read the all the directions first: I recommend prepping the tofu the night before so it gets as crispy as possible. My method is to slice the tofu, place it between a couple dish towels and let it sit in the refrigerator all day prior to cooking. This way, most of the moisture is gone and the texture is much better. If I don’t have time to do this, I will forgo the tofu and use scrambled eggs as the protein in this dish instead.
Makes 4 servings. Requires about 30 minutes from start to finish (not including the prep time for the tofu)
1 Tbsp sesame oil
4 medium to large carrots, shredded
1 package firm or extra firm tofu
1 -14 oz packages cooked rice noodles (I use Kame brand: Thai style)
4 Tbsp reduced-sodium soy sauce
1 tsp garlic powder1 tsp ground ginger
1 Tbsp brown sugar
3 cups snow peas, washed and cut in half
1/2 cup fresh cilantro, chopped
- for best results, drain tofu, slice it thinly (about 24-32 pieces), wrap between dish towels and set in the refrigerator for 8-10 hours or overnight (can skip this part and just add the tofu right in)
- sauté the shredded carrot in sesame oil over medium heat on the stove in a large pan
- when carrot is soft, add tofu, garlic and ginger powders, adding water if needed to keep from sticking to pan
- sprinkle the noodles over the top of the carrots and then pour soy sauce and sugar over the top. allow to simmer for 2-3 minutes
- place pea pods in a bowl and sprinkle with water; microwave for 2 minutes to soften, then toss with the noodles
- once well mixed and most of the excess soy sauce is absorbed/evaporated, sprinkle cilantro over the top and serve
**could use any other protein instead of the tofu. scrambled egg works well too.