Pad Thai with tofu: vegetarian



1/3 c peanut butter
juice of two limes
3 cloves of garlic minced
1/2 tsp red pepper flakes
1/3 c water

1 tbsp olive oil
1/2 onion chopped small
1 package of fresh spinach
1 egg

1 c mung bean sprouts
3 Persian cucumbers cut in small pieces
3 small carrots cut in small rounds
chopped cilantro
1/2 box (6 oz) tofu

8 oz rice noodles


Make the dressing using peanut butter, lime juice, garlic, pepper flakes and water and set aside.

Put on a large pot of water to boil the rice noodles.

In a non stick pan, put olive oil add onion and brown, then add the spinach and quickly stir until melted down. Push to the side and scramble the egg in the same pan, then mix them all together and put in a large bowl.

Add the bean sprouts, cucumbers, carrots, cilantro and tofu to the bowl, mix well.

In the meanwhile, your water should have boiled and you should cook the noodles for about 3 to 4 minutes. Drain and add to the bowl, then top with dressing and stir everything together.

Serves 4: 447 calories per serving, 1788 for the whole dish.

Rating: 4 out of 5.

I don’t know if this compares with the pad thai we get at our local Thai restaurant, but it’s pretty good. I think that they put some fish sauce in their pad thai.

We did top it with some extra peanuts (6 calories per nut) which gave it a more authentic taste.


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