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Shrimp and Tofu Pad Thai

  • 10servings
  • 339calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil, divided

  2. 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes

  3. 2 cups finely shredded napa (Chinese) cabbage

  4. 1/4 cup Thai fish sauce (such as Three Crabs)

  5. 3 tablespoons brown sugar

  6. 6 tablespoons rice vinegar

  7. 2 tablespoons ketchup

  8. 1 tablespoon lime juice

  9. 2 tablespoons creamy peanut butter

  10. 1 teaspoon chili garlic sauce (such as Lee Kum Kee)

  11. 1/4 cup water

  12. 1 teaspoon cornstarch

  13. 1 pound medium shrimp, cooked and peeled

  14. 2 cups thinly sliced green onions

  15. 1/2 cup chopped fresh cilantro

  16. 1 pound uncooked wide rice noodles (bánh pho)

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; sauté 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.

  2. Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.

  3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; sauté 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.

  4. Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.

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