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Shrimp and Tofu Pad Thai
Serves: 6
Category:
* Entree
Ingredients:
| 8 ounces | Rice noodles, dried |
| 1/2 cup | Sugar |
| 5/16 cup | Ketchup |
| 1/4 cup | Water |
| 1 1/2 tablespoons | Soy sauce |
| 2 teaspoons | Worcestershire sauce |
| 2 tablespoons | Vegetable oil |
| 1 1/2 cups | Tofu, firm, drained and diced into 1/2 inch cubes |
| 1 1/2 cups | 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 |
Prep Time: 30 minutes
Cook Time: 10 minutes
Instructions:
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, 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.
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