A Healthy One

Hello A foodigatigans,

Here is the second recipe: Vegetarian Pad Thai from Cooking light magazine. A much healthier option to the usually delicious greasy dish. Meat lovers, don’t be alarmed by the name, you can easily turn this into a meaty delight by adding some shrimp or chicken into the mix. If you are not a fan of heat, steer away from the serrano chile, or if you simply cannot find it, use some red pepper flakes. The chili sauce is not hot itself, just sweet. I didn’t have rice stick noodles, so used wide vermicelli instead (maybe the same thing?!?). To speed up the tofu browning wipe the tofu with paper towels to soak up the extra moisture.

Happy cooking,

Chef Mir

Vegetarian Pad Thai [Cooking Light, MARCH 2003]

Ingredients

  • 2/3  cup  chili sauce (such as Heinz)
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  water
  • 2  tablespoons  fish sauce
  • 1 1/2  teaspoons  grated peeled fresh ginger
  • teaspoon  chopped seeded serrano chile
  • 1/2  pound  wide rice stick noodles (bánh pho)
  • 4  teaspoons  vegetable oil, divided
  • (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
  • large egg whites
  • large egg
  • garlic cloves, minced
  • cups  fresh bean sprouts
  • 3/4  cup  diagonally cut green onions
  • 1/2  cup  minced fresh cilantro, divided
  • 1/3  cup  coarsely chopped dry-roasted peanuts
  • 6  lime wedges

Preparation

  1. Combine first 6 ingredients; set aside.
  2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
  4. Combine egg whites and egg, stirring well with a whisk.
  5. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. 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.
  6. Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)


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March 30, 2011. Tags: , , , . Recipes of Gods.

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