Fresh and Light Veggie Pad Thai
- 420 calories
- 10 g total fat (3 g saturated fat)
- 66 g carbohydrate
- 18 g protein
- 9 g dietary fiber
- 620 mg sodium
- 8 ounces dried wide, flat rice noodles (preferably brown rice noodles)
- 1 Tbsp olive, sesame, or canola oil (divided)
- 8 oz extra firm tofu, drained and cut into ½ inch cubes
- 2 large eggs
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 head of broccoli, cut into small florets
- 1 zucchini, spiralized (or sliced into thin, long strips)
- 1 cup snap peas
- 2 carrots, grated
- 1 cup mung bean sprouts
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- Crushed red pepper, to taste
- 1 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 1 Tbsp reduced sodium soy sauce or tamari (gluten-free)
- 1 Tbsp honey (or sub another sweetener)
- 1/4 cup lime juice (juice of 1-2 limes)
- 2 Tbsp peanuts, chopped
- Lime wedges
- Prepare the sauce by whisking together all the sauce ingredients in a small bowl and set aside.
- Next, prepare the noodles according to package instructions. For most rice noodles: bring a pot of water to a boil, remove from heat let the noodles soak in the hot water until just al dente (about 10 minutes). Drain and set noodles aside.
- Heat 1/2 of the oil over medium-high heat.
- Saute tofu about 3 minutes, or until just getting golden brown. Rotate the pieces to get a golden color on all sides. Move it to the edge of the pan.
- Crack eggs into the pan, saute with spatula to break yolk and scramble until just cooked through (about 1 min). Set the egg and tofu aside on a plate for a later step.
- Add the remaining oil to the pan and add the onion and garlic. Saute 1-2 minutes, or until just translucent. Optional: add a pinch of red chili flakes for extra heat.
- Saute the rest of your vegetables until they are just fork-tender and still bright in color, about 3 minutes.
- Add the noodles, sauce, and tofu/egg mixture to the pan. Gently mix everything together so the flavors combine and the noodles can soak up the sauce. Add most of the herbs and bean sprouts (reserve a handful for garnish).
- Serve with a topping of fresh herbs, the remaining bean sprouts, lime wedges, and a sprinkle of peanuts.