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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it! Ingredients:
8 ounces rice noodles |
2 teaspoons peanut oil |
7 ounces firm tofu, sliced into thirds |
1/4 cup low sodium soy sauce |
1 tablespoon peanut butter |
2 tablespoons sugar |
2 teaspoons ketchup |
2 tablespoons rice vinegar |
2 carrots, shredded |
6 green onions, minced |
1 cup bean sprouts, rinsed |
1/4 cup peanuts, chopped (optional) |
Directions:
1. Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
2. Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
3. Shred carrots & dice green onions while noodles & tofu are cooking.
4. Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
5. Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
6. Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.
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