Vegetable Pad Thai Recipe photo by Taste of Home

Vegetable Pad Thai

Servings: 6 / Total Time: 35 mins
Ingredients:

  • 1 package (12 ounces) whole wheat fettuccine


  • 1/4 cup rice vinegar


  • 3 tablespoons reduced-sodium soy sauce


  • 2 tablespoons brown sugar


  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce


  • 1 tablespoon lime juice


  • Dash Louisiana-style hot sauce


  • 3 teaspoons canola oil, divided


  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes


  • 2 medium carrots, grated


  • 2 cups fresh snow peas


  • 3 garlic cloves, minced


  • 2 large eggs, lightly beaten


  • 2 cups bean sprouts


  • 3 green onions, chopped


  • 1/2 cup minced fresh cilantro


  • 1/4 cup unsalted peanuts, chopped

Directions:

  1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.


  2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.


  3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

Vegetable Pad Thai Recipe photo by Taste of Home