Vegetable Pad Thai

Name: Vegetable Pad Thai
Ingredients: 1 package (12 ounces) whole wheat fettuccine; 1/4 cup rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons fish sauce or additional reduced-sodium soy sauce; 1 tablespoon lime juice; Dash Louisiana-style hot sauce; 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes; 3 teaspoons canola oil, divided; 2 medium carrots, grated; 2 cups fresh snow peas, halved; 3 garlic cloves, minced; 2 large eggs, lightly beaten; 2 cups bean sprouts; 3 green onions, chopped; 1/2 cup minced fresh cilantro; 1/4 cup unsalted peanuts, chopped

17 ingredients

3 steps

Ingredients

1 package (12 ounces) whole wheat fettuccine
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
3 teaspoons canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped

Directions

1

Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2

In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
3

Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.