Dinner tonight was called “Lean Tofu Pad Thai”, I made substituted chicken for the Tofu. It was a really light version of Pad Thai that didn’t leave you feeling stuffed. Not only that but it was really pretty to cook:
Lean Tofu Pad Thai
Source: Clean Eating
8 oz brown rice noodles
4 tbsp unsalted tomato paste
4 tbsp apple cider vinegar
3 tbsp honey
2 tbsp Thai fish sauce
1 tbsp fresh lime juice
1/8 tsp ground cayenne pepper
Olive oil cooking spray
1 egg white, whisked
2 cups green cabbage, chopped
1 cup bean sprouts
2 green onions, julienned or thinly sliced lengthwise
1 large carrot, peeled and julienned or cut into thin matchstick pieces
12 oz firm tofu, cubed
1/4 cup cilantro, minced
2 tbsp unsalted peanuts, crushed
Lime wedges and additional cilantro, for garnish (optional)
1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or nonstick pan or wok over medium-high for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
Nutrients per 1-cup serving: Calories: 220, Total Fat: 4 g, Sat. Fat: 0 g, Carbs: 38 g,Fiber: 4 g, Sugars: 11 g, Protein: 11 g, Sodium: 510 mg, Cholesterol: 0 mg
It was so yummy I think I am going to take the leftovers to work tomorrow for lunch! I’m off to bed! I hope everyone had a good day!