Shrimp and Tofu Pad Thai

Recipe brought to you by United Soybean Board

  • 8 oz. rice noodles, dried
  • 1/2 cup sugar
  • 1/3 cup ketchup
  • 1/4 cup water
  • 1 1/2 Tbsp. low-sodium soy sauce
  • 2 tsp. Worcestershire sauce
  • 2 Tbsp. vegetable oil
  • 1 1/2 cups firm tofu, diced into 1/2 inch cubes
  • 1 1/2 cups shrimp, small, cooked
  • 2 tsp. garlic, chopped
  • 1 egg, beaten
  • 3 cups bean sprouts
  • 1/2 cup edamame, cooked
  • 1/2 cup green onions, chopped
  • 1/2 cup peanuts, chopped

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, Worcestershire 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.

Makes 6 servings.


Nutrition:?Per serving: 430 calories, 20 g protein, 57 g carbohydrate, 4 g fiber, 15 g fat (2.5 g sat. fat), 670 mg sodium