Tofu Pad Thai with Rainbow Noodles
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: stir fry
- Method: saute
- Cuisine: thai
Description
My healthier version of Pad Thai is loaded with colorful veggie “noodles”, tofu, and rice noodles. Filling and delicious without all the extras. NOTE: you will need a spiralizer for this recipe to make the veggie noodles.
Ingredients
4 ounces brown rice noodles
1 medium zucchini
1 medium red pepper
1 medium red onion
2 carrots, peeled
2 tablespoons canola oil
1/2 cup peanuts, chopped
1/2 cup cilantro, chopped
1 lime, cut in half
SAUCE
3 tablespoons fish sauce
2 tablespoons brown sugar
3 tablespoons chicken stock, or water
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon chili paste
Instructions
- Cook the noodles according to your package directions, drain, and set aside.
- While the noodles are cooking, make the sauce: to a jar with a lid add the fish sauce, brown sugar, stock, vinegar, soy sauce, and chili paste. Shake well and set aside.
- Spiralize the zucchini, yellow squash, and carrots. Core and slice the red pepper. Peel and then slice the onion. You can add all the vegetables to the same bowl.
- Heat the oil over medium-high heat in a large saute pan. Add the veggies, and cook for about 5 minutes.
- Add the tofu to the pan along with the sauce and continue to simmer. Add in the rice noodles and toss with the sauce to separate them and combine well.
- Turn off the heat, add the cilantro and peanuts, and toss well. Sprinkle with lime juice and serve right away.
Notes
Traditional pad thai from Thai restaurants calls for more sugar and even eggs. This is a healthier, more simple version made with an abundance of healthy ingredients. Vegetables of all kinds help fill you without adding more calories and tofu is high in phytoestrogens which can help boost our hormones.
