Vegetarian Pad Thai

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

Ingredients

• 2/3  cup  chili sauce (such as Heinz)
• 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  wide rice stick noodles (bánh pho)
• 4  teaspoons  vegetable oil, divided
• 1  (12.3-ounce) package extrafirm 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

Preparation

Combine first 6 ingredients; set aside.

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.

Combine egg whites and egg, stirring well with a whisk.

Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Nutritional Information

Calories:

347 (25% from fat)

Fat:

9.6g (sat 1.6g,mono 3.5g,poly 3.5g)

Protein:

10.9g

Carbohydrate:

56.7g

Fiber:

2.5g

Cholesterol:

37mg

Iron:

2.4mg

Sodium:

935mg

Calcium:

80mg