Curried Pad Thai

13 40 492
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Curried Pad Thai
Health Highlights

Ingredients


140 gm Rice noodles, dry
1 package Tofu, regular, firm (medium-firm)
2 tbsp Olive Oil, Extra Virgin (divided)
1 tbsp Curry powder
1 pinch Salt and pepper
0.12 medium head Red cabbage (wedge)
1 medium Carrots
1/3 cup whole Snow peas, raw
1/4 cup Peanuts, roasted
1 fruit Lime (for peanut sauce and garnish)
2 tsp unpacked Brown sugar (for peanut sauce)
1/4 cup Peanut butter, natural (for peanut sauce)
2 tbsp Soy sauce, tamari (for peanut sauce)

Instructions


1. Bring a medium pot of salted water to a boil. When the water comes to a rolling boil, add the rice noodles. Stir with a fork to separate the noodles. Boil for 5 min or until the noodles are cooked but still firm to the bite. Drain and rinse the cooked noodles under warm water for 10 sec. Set strainer aside.

2. In a large pan, heat half the olive oil over medium-high heat. Thoroughly drain the medium-firm tofu. When the oil starts to simmer, add the tofu, breaking it up with a spoon. Add the curry powder, salt and pepper. Cook for 8 min, while the other ingredients are prepared. Stir the tofu occasionally, until most of the water has been evaporated. Season with additional salt and pepper if desired. Remove curried tofu from the pan.

3. Prepare the vegetables: 

  • Wash and dry all produce. Peel the carrot and. run the vegetable peeler down the length of the carrot to shave off long ribbons.
  • Grate the purple cabbage.
  • Crush the roasted peanuts with the flat side of the knife.
  • Clean and halve the snow peas.
  • Halve the lime.

5. Mix the peanut sauce: In a small bowl, add the soy sauce, peanut butter, brown sugar and juice from half the lime. Whisk well to combine and dissolve the sugar.

6. Cook the pad Thai: In the pan used for the tofu, add the remaining half of olive oil over medium-high heat. When the oil starts to simmer, add the purple cabbage, carrot and snow peas. Cook 1 min, until snow peas are bright green and vegetables have softened slightly. Remove pan from heat. Add the strained rice noodles and peanut butter sauce. Toss well to combine. Stir in the curried tofu.

7. Plate the pad Thai with the roasted peanuts over top.

8. Serve the remaining juice from the lime over top. Enjoy!


Nutrition Facts

Per Portion

Calories 492
Calories from fat 227
Calories from saturated fat 37
Total Fat 25.3 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 12.1 g
Cholesterol 0
Sodium 643 mg
Potassium 497 mg
Total Carbohydrate 45 g
Dietary Fiber 6.2 g
Sugars 5.3 g
Protein 23.8 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.8
Meat Alternative 1.5
Vegetables 0.9

Energy sources


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