Quantcast
Channel: Womens Digital Online Magazine | VIVMag » Vietnamese cuisine
Viewing all articles
Browse latest Browse all 3

Spicy Veggie Pad Thai by josie

0
0
This veggie pad thai recipe from Victoria Abbott Riccardi is big on flavor, but lacks the oil and sugar of takeout versions. by josie

This veggie pad thai recipe is big on flavor, but lacks the copious oil and sugar of takeout versions.

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


Viewing all articles
Browse latest Browse all 3

Latest Images

Trending Articles





Latest Images