Curried Pad Thai

Curried Pad Thai

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4

Ingredients


2 tsp unpacked Brown sugar
1 medium Carrots
1 tbsp Curry powder
1 fruit Lime
1/4 cup Peanut butter, natural
1/4 cup Peanuts, roasted
1/8 medium head Red cabbage (wedge)
140 gm Rice noodles, dry
1/3 cup whole Snow peas, raw
2 tbsp Soy sauce, tamari
1 package Tofu, regular, firm

Instructions


1. Cook the curried tofu: Bring a medium pot of salted water to a boil. Thoroughly drain the medium-firm tofu.

2. In a large pan, add 1 tbsp cooking oil over medium high heat. 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 salt and pepper. Remove curried tofu from pan.

3. Prepare the ingredients:

  • Wash and dry all produce.
  • Peel the carrot.
  • 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.

 

4. Cook the rice noodles: 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.

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 1 tbsp cooking oil over medium high heat. When the oil starts to shimmer, 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 434
Calories from fat 161
Calories from saturated fat 23.3
Total Fat 17.9 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 599 mg
Potassium 501 mg
Total Carbohydrate 46 g
Dietary Fiber 6.3 g
Sugars 4.9 g
Protein 22.8 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.8
Meat Alternative 1.5
Vegetables 0.9

Energy sources


Pygal42%464.9616532982799173.0550696327627537%326.30170669855187264.401410623355921%326.2330110489646125.6517959919707942%37%21%CarbohydratesFatProtein
Recipe from:
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