Lean Tofu Pad Thai

By KThomp0422

Clean Eating Mag- cheap eats. I substitute shrimp for tofu and skip the peanuts.

Ingredients

• 8 oz. brown rice noodles
• 4 tbsp salt free tomato paste
• 4 tbsp apple cider vinegar
• 3 tbsp honey
• 2 tbsp thai fish sauce
• 1 tbsp fresh lime juice
• 1/8 tsp cayenne pepper
• Olive oil cooking spray
• 1 egg white, whisked
• 2 c. green cabbage, chopped
• 1 c. bean sprouts
• 2 green onions, julienned
• 1 large carrot, peeled and julienned
• 12 oz. firm tofu (or 1 lb. shrimp)
• 1/4 c. cilantro, minced
• 2 tbsp unsalted peanuts, crushed
• Lime wedges

Details

Servings 8

Preparation

Step 1

Cook brown rice noodles according to package directions. Drain and set aside.

In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.

Heat a large skillet over med-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked. Remove egg whit from heat and dice into small pieces.

In the same pan, mist again with cooking spray, saute cabbage, bean sprouts, onion and carrot over med-high heat for 2 minutes. Add tofu (or shrimp) and cooking for another 2 minutes (or until shrimp is pink). Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3-4 more minutes.

Remove from heat and toss with peanuts before serving. Garnish with lime wedges, if desired.