Prep time:
30 min
Cook time:
10 min
Total time:
40 min
Makes:
6 servings

Shrimp and Tofu Pad Thai

Ingredients

8 ounces
Rice noodles, dried
1⁄2 cup
Sugar
3⁄10 cups
Ketchup
1⁄4 cup
Water
1 1⁄2 tablespoon
Soy sauce
2 teaspoons
Worcestershire sauce
2 tablespoons
Vegetable oil
1 1⁄2 cup
Tofu, firm, drained and diced into 1/2 inch cubes
1 1⁄2 cup
Shrimp, small, cooked
2 teaspoons
Garlic, fresh, chopped
1
Egg, beaten
3 cups
Bean sprouts, fresh
1⁄2 cup
Edamame, cooked and drained
1⁄2 cup
Green onions, chopped, divided
1⁄2 cup
Peanuts, chopped, divided

Instructions for Shrimp and Tofu Pad Thai

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)

Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.

Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.

Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.

Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.

Nutrition Per Serving: 

Calories
430
Protein
20g
Carbohydrate
57g
Fiber
4g
Fat
15g
Sat. Fat
2.5g
Trans Fat
0g
Cholesterol
110mg
Sodium
670mg
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