This home-style pad thai contains little oil or added sugar, unlike most takeout versions, which tend to be overly greasy and sweet. A crisp white wine with tropical fruit flavors, like the Husch Vineyards Chenin Blanc from California, pairs nicely with the dish.
Spicy Veggie Pad Thai
Serves 4-6
Ingredients
4 ounces dry rice noodles (for pad thai)
3 tablespoons fresh lime juice
3 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons ketchup
1½ teaspoons chili-garlic sauce
3 cloves garlic, minced
1 pound asparagus, ends trimmed
1 bunch scallions (about 6), ends trimmed
2 tablespoons vegetable oil
1 pound Asian seasoned tofu, diced
1 large egg, beaten
12 ounces mung bean sprouts
½ cup chopped fresh cilantro
½ cup dry-roasted peanuts, chopped
1. Place noodles in a large bowl with hot water to cover. Let soak until soft and whitish, about 20 minutes.
2. Meanwhile, whisk together lime juice, soy sauce, brown sugar, 2 tablespoons water, ketchup, chili-garlic sauce and garlic in small bowl.
3. Cut asparagus and scallions into 1-inch-long pieces.
4. Place a wok (or large nonstick skillet) over high heat. When hot, add vegetable oil, swirling to coat inside of wok (or pan).
5. Add asparagus and scallions; stir-fry 5 minutes.
6. Add tofu and egg; stir-fry 3 minutes.
7. Drain noodles and add to wok, along with bean sprouts and lime-juice mixture.
8. Cook, tossing ingredients with tongs, until noodles are soft and mixture is heated through, about 5 minutes.
9. Spoon pad thai into shallow dishes and sprinkle with cilantro and peanuts.
Nutrition score per serving: 313 calories, 37% fat (13 g; 2 g saturated), 46% carbohydrate (36 g), 17% protein (13 g), 3.8 g fiber, 88 mg calcium, 3.0 mg iron, 768 mg sodium.
For other tasty vegetarian dishes, check out “Who Needs Meat?” by Victoria Abbott Riccardi in the May/June 2010 issue of VIVmag.
Photo credit: Shimon & Tammar