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Thursday, September 4, 2014

Easy Veggie Pad Thai

Scott and I love pad thai.  Last week, I was on a quest to discover a healthier version of pad thai to make instead of just dousing the noodles with that thick pad thai sauce you can buy in stores.  Guess what?  I now have a tasty, healthy, and easy alternative!  


  • 1 10-oz. package rice noodles 
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 1 cup mushrooms
  • 1 cup of prepped green beans
  • 1/2 12-oz. package extra-firm tofu, drained and cut into chunks 
  • 4 Tbsp. soy sauce 
  • 2 Tbsp. peanut butter 
  • Juice of 2 limes 
  • 3 Tbsp. sugar 
  • Sriracha, to taste 
  • Sliced green onions, for garnish 
  • Chopped peanuts, for garnish (optional) 

  1. Prep rice noodles according to directions on package. 
  2. In a large frying pan, heat the olive oil over medium heat and add the garlic cloves, tofu chunks, mushrooms, and green beans. Drizzle 1 tablespoon of the soy sauce over the tofu and veggies; sauté until golden brown.
  3. In a small bowl, whisk together the peanut butter, lime juice, sugar, Sriracha, remaining soy sauce, and 1 cup of water.
  4. Add the soaked noodles and peanut butter mixture to the tofu and cook through, about 5 minutes.
  5. Garnish with sliced green onions and chopped peanuts and serve right away. 
  6. Enjoy!

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