Skinny and GUILT FREE Pad Thai with Scrambled Tofu Sauce: 2 tbsp peanut butter 2 tbsp tamarind paste 2 tsp soy sauce 1/2 tbsp rice vinegar 1/2 tbsp sesame oil 1/2-1 tsp sriracha (to taste) Pad Thai: 1 package GUILT FREE i noodles (can substitute rice noodles) 1 tbsp vegetable oil 1 shallot, diced 1 clove garlic, minced 1/2 a jalapeno pepper, minced ~4 oz firm tofu, crumbled 2 green onions, minced 1/2 cup bean sprouts Lime wedges and crushed peanuts for serving To make the sauce, whisk or stir all ingredients together in a small bowl. Set aside. Drain the shirataki noodles from their package and rinse under cold water. Let the noodles soak in a bowl of water for about 10-15 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and jalapeno and cook for another 30 seconds. Add the crumbled tofu and cook, stirring occasionally, for about 5 minutes, until the tofu is softened and lightly browned. (You can leave the tofu in larger chunks, or break it up into smaller pieces using a wooden spoon as you cook). Drain the noodles and add to the skillet. Add the sauce and a splash of water and stir the sauce into the noodles. Once the sauce and noodles are hot, add the green onions and bean sprouts. Stir for about 1 minute, until everything is heated through and coated in the sauce. Transfer the contents to two plates. Garnish each plate with a handful of crushed peanuts and additional bean sprouts if desired. Serve with lime wedges. Makes 2 servings.
Posted on: Sun, 30 Nov 2014 12:25:44 +0000
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