Vegetarian Pad Thai (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

We love this meatless version of Thailand's popular noodle dish.

Ingredients

• 2/3 cup chili sauce
• 1/4 cup packed brown sugar
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon chopped seeded serrano chile
• 1/2 pound uncooked wide rice stick noodles
• 4 teaspoons vegetable oil, divided
• 1 (12.3-ounce) package extra firm tofu, drained and cut into 1/2-inch cubes
• 2 large egg whites
• 1 large egg
• 3 garlic cloves, minced
• 2 cups fresh bean sprouts
• 3/4 cup diagonally cut green onions
• 1/2 cup minced fresh cilantro, divided
• 1/3 cup coarsely chopped dry-roasted peanuts
• 6 lime wedges

Directions

1. Combine first 6 ingredients; set aside.
2. Cook noodles in boiling water 5 minutes or until done.
3. Drain and rinse with cold water; drain well.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
5. Add tofu; cook 7 minutes or until browned, stirring occasionally.
6. Remove from pan.
7. Combine egg whites and egg, stirring well with a whisk.
8. Heat 2 teaspoons oil in pan over medium-high heat.
9. Add garlic, and sauté 10 seconds.
10. Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly.
11. Stir in chili sauce mixture and noodles; cook 2 minutes.
12. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
13. Sprinkle 1/4 cup cilantro and peanuts over noodle mixture.
14. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)