Quick & Light Pad Thai

work time 30 minutes/ servings 4

8oz rice flour noodles

1/4 c reduced-sodium fish sauce

2 1/2 Tbsp reduced-sodium soy sauce

juice of 1 lime (about 2 Tbsp)

1 Tbsp rice wine vinegar

1/2 tsp ground red pepper

3 Tbsp brown sugar

1 Tbsp toasted sesame oil ,divided

1 package tofu (firm) cubed

3 cloves garlic, minced

1 egg + 2 egg whites lightly beaten

4 c bean sprouts

(could also add chicken if desired)

4 med scallions, including green tops
2 Tbsp roughly chopped peanuts

1 c cilantro leaves

1. soak noodles set aside ( i cover with boiling water and let set for 20 minutes)

2. whisk together fish sauce, soy sauce, lime, vinegar,pepper,and 1 tsp of the oil in small bowl. Set aside.

3. HEAT remaining 2 tsp oil in wok or skillet over med. heat. when oil is hot (not smoking) add tofu,turning once until light brown about 3 minutes. add garlic and cook another 3 minutes. Add eggs. when set stir gently and push to the side of the pan.

4.ADD (chicken at this point if you are a carnivore)add sprouts and stir gently for about 5 minutes until all ingredients are gently combined. Stir in drain noodles, scallions, and fish sauce mixture and simmer until liquid thickens slightly about 5-10minutes.

5. serve garnished with cilantro and peanuts


This dish was slightly spicy but the boys loved it --of course Gregg would have liked more spice. All except Logan he wanted crackers and grapes.

I think it has been over 30 days we started this vegetarian thAng and I must say we just feel great!!