Shrimp and Tofu Pad Thai
Total Time: 45 minutesYield: 10 Servings
Source: Cooking Light, March 2006
Category: Pasta
Ingredients
2 tablespoons Vegetable Oil1 pound Tofu (extrafirm, drained and cut into 1/2-inch cubes)
2 cups Napa Cabbage (finely shredded)
1⁄4 cup Fish Sauce
3 tablespoons Brown Sugar
6 tablespoons Rice Vinegar
2 tablespoons Ketchup
1 tablespoon Lime Juice
2 tablespoons Peanut Butter (creamy)
1 teaspoon Chili Garlic Sauce
1⁄4 cup Water
1 teaspoon Cornstarch
1 pound Shrimp (medium, cooked and peeled)
1⁄2 cup Cilantro (chopped)
1 pound Rice Noodles (wide, uncooked)
2 cups Green Onions (thinly sliced)
Directions
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add tofu; saute 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; saute 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.
- Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.
- Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; saute 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.
- Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.