Entrees · Vegetarian

Pad Thai

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.

 

Pad Thai

Makes 4 servings. Requires about 30 minutes from start to finish (not including the prep time for the tofu)

Ingredients:

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

Directions:

  1. 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)
  2. sauté the shredded carrot in sesame oil over medium heat on the stove in a large pan
  3. when carrot is soft, add tofu, garlic and ginger powders, adding water if needed to keep from sticking to pan
  4. 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
  5. place pea pods in a bowl and sprinkle with water; microwave for 2 minutes to soften, then toss with the noodles
  6. 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.

 

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