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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This simple pad thai recipe won rave reviews from our users. Instead of calling for take out this weekend, make this Thai-inspired dish instead. Ingredients:
1/4 cup low-sodium soy sauce |
2 tablespoons rice vinegar |
1 to 2 tablespoons hot sauce |
1 tablespoon mirin (sweet rice wine) |
1 tablespoon maple syrup |
1 teaspoon vegetable oil |
2 cups thinly sliced shiitake mushroom caps (about 5 ounces) |
1 cup grated carrot |
1 garlic clove, minced |
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes |
1 cup light coconut milk |
2 cups shredded romaine lettuce |
1 cup fresh bean sprouts |
1 cup (1-inch) sliced green onion tops |
1 cup chopped fresh cilantro |
1/3 cup dry-roasted peanuts |
8 ounces uncooked wide rice stick noodles (banh pho), cooked and drained |
5 lime wedges |
Directions:
1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.
2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
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