Healthy Pad Thai
A bunch o shredded green cabbage is added to this dish to increase veggies, decrease calories and increase CRUNCH
Equipment
- 1 Tofu block firm
- 1tbsp Oil vegetable
- 1/2pkg Pad thai rice noodles 14oz package (get Roland brand!)
- 2 eggs hormone and antibiotic free
- 4 cloves garlic minced (or can use dorot frozen cubes)
- 2 cups shredded cabbage
- 1tbsp Tamarind concentrate or paste I find this at walmart or amazon
- 2 tsp brown sugar don't skip this!
- 3tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp crushed red pepper flakes
- 3 scallions chopped
- 4 tbsp peanuts chopped
- 1cup fresh cilantro chopped
- 1 fresh lime wedges
Instructions
- First take a large paper towel and place it on top of a tofu block. Add a heavy object on top of the tofu (i use a cast iron skillet) and keep it on top for about 30 minutes. This will press the water out of the tofu. Remove towel and cut into 1/2 inch pieces
- While this is happening cook the noodles according to direction and set aside.
- In a large deep non-stick skillet add oil and cook tofu on both sides until firms up, set aside.
- In same skillet add two eggs and scramble, set aside with the tofu
- Combine tamarind through crushed red pepper ingredients together in a cup and whisk well
- Reheat the skillet and add garlic then cabbage and sauce mixture and cook for 2-3 minutes. Add back the noodles, tofu, eggs and chopped up scallions.
- After all mixed through portion out the dinner on the plate and add the chopped nuts and fresh cilantro and garnish or squeeze some lime juice. Enjoy!
Notes
Nutrition Facts:
Calories 399kcal
Protein: 22g
Carbs: 45g
Fiber: 3g
Carb Exchanges: 3