Tofu Pad Thai
- Cook fettuccine according to package directions, except cook for 2 minutes less than the suggested time; drain. Rinse with cold water; drain again.
- Meanwhile, for sauce, in a small bowl combine vinegar, brown sugar, chile bean sauce, fish sauce, tamarind and garlic; set aside.
- Coat a wok or large nonstick skillet with cooking spray; heat wok over medium heat. Add egg, if using. Immediately begin stirring gently but continuously until egg resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring; cook for 20 to 30 seconds or until egg is set. Turn egg over; cook for 20 to 30 seconds more or until egg is cooked through. Transfer egg to a cutting board; set aside.
- Add 1 teaspoon of the oil to wok; add cabbage, carrots, green onions, and chile pepper. Cook and stir over medium-high heat for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
- Add the remaining 2 teaspoons oil to wok; add tofu. Cook for 4 to 5 minutes or until tofu is light brown, turning occasionally. Remove tofu from wok. Add sauce and cooked fettuccine. Cook and stir for 2 to 3 minutes or until fettuccine is tender but still firm. Return vegetables and tofu to wok. Cook for 1 to 2 minutes or until heated through, gently stirring occasionally. Cut egg into thin slices; gently stir into fettuccine mixture.
- Divide pad thai among serving plates. Sprinkle with peanuts and cilantro. Serve with lime quarters.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Tofu Pad Thai)
- Per serving:
- 389 kcal ,
- 14 g fat
- (2 g sat. fat ,
- 4 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 47 mg chol. ,
- 1000 mg sodium ,
- 50 g carb. ,
- 4 g fiber ,
- 15 g sugar ,
- 16 g pro.