Pad Thai with Peanuts

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Serves 6

Prep Time: 15 minutes

Cooking Time: 15 minutes

12 ounces udon, cooked and drained

1/3 cup tamari

1/3 cup rice vinegar

2 tablespoons creamy peanut butter

1 tablespoon honey

1 tablespoon sesame oil

3 eggs, beaten

6 scallions, sliced diagonally into 1-inch pieces

1/2 pound firm tofu, cubed

1/4 cup roasted peanuts, chopped

1/4 cup fresh cilantro, minced

1 lime, cut into wedges

1. Combine tamari, vinegar, peanut butter, and honey in a small bowl. Stir with a whisk until well combined.

2. Heat 1 teaspoon oil in a large nonstick skillet. Cook eggs over medium heat, stirring, until set. Remove eggs from skillet and set aside.

3. Return skillet to heat and add 2 teaspoons oil. Add green onions, sprouts, garlic, and red pepper. Saute 1 minute. Add tofu and continue cooking 3 to 4 minutes.

4. Add pasta to skillet, tossing with a large fork to combine ingredients. Cook 5 minutes more.

5. Stir in peanut butter mixture and eggs. Cook until heated through, about 2 minutes. Serve immediately, garnished with peanuts, cilantro, and lime wedges.

CALORIES PER SERVING: 444

GRAMS OF FAT: 15.5

%FAT CALORIES: 31

CHOLESTEROL: 107mg