TOFU PAD THAI

Tofu Pad Thai image

This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it!

Provided by BunnyBot

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces rice noodles
2 teaspoons peanut oil
7 ounces firm tofu, sliced into thirds
1/4 cup low sodium soy sauce
1 tablespoon peanut butter
2 tablespoons sugar
2 teaspoons ketchup
2 tablespoons rice vinegar
2 carrots, shredded
6 green onions, minced
1 cup bean sprouts, rinsed
1/4 cup peanuts, chopped (optional)

Steps:

Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
Shred carrots & dice green onions while noodles & tofu are cooking.
Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.

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