This lighter version of the classic Thai favorite was inspired by the recipe in Cooking Light: The Food Lover’s Healthy Habits Cookbook by Janet Helm, RD. I love the beef/tofu combo in this recipe, but you can substitute chicken, shrimp or any other protein you prefer. Fish sauce can be found in the ethnic isle of your local grocery store.
Beef and Tofu Pad Thai
12 oz uncooked flat rice noodles
1 lb extra firm tofu
3 Tablespoons canola oil
1 yellow onion
1 lb lean beef strips
3 garlic cloves, minced
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup peanut butter
Juice from 2 limes
2 Tablespoons fish sauce
1 teaspoon Sriracha (hot chile sauce)
1/4 cup fresh basil, chopped
- Cook noodles according to package directions; drain.
- Cut tofu into 1 inch cubes. Squeeze with a paper towel to remove excess water.
- Heat oil over medium-high heat. Sauté onion, beef strips, tofu and garlic until beef is cooked through.
- Mix sugar, soy sauce, peanut butter, lime juice, fish sauce and Sriracha in a bowl.
- Add sauce mixture, rice noodles and basil to the sauté pan. Stir to combine.
Calories: 710 | Total Fat: 27g | Carbohydrate: 79g | Fiber: 5g | Protein: 42g
With assistance from nutrition intern Stephanie Leung.