Vegetable Pad Thai

By cserumga

1-1/3 cups equals 383 calories, 11 g fat (2 g saturated fat), 71 mg cholesterol, 806 mg sodium, 61 g carbohydrate, 10 g fiber, 18 g protein.

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 eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup unsalted peanuts, chopped

Details

Servings 6
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 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.

• 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.

• 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.