Very Veggie pad Thai
Two weight watchers Points per serving – makes six servings!
Sweet-and-savory pad Thai is a delicious recipe features classic rice noodles that are mixed with a rainbow of vegetables, tofu, and Sriracha, and topped with eggs, and fresh cilantro.
Keep in mind that rice noodles can vary in thickness, so for the best results, start checking for doneness after 3 minutes. The texture should be cooked through but firm, not mushy. If the noodles need some more soaking time, you should check again every minute and add a little more water if needed.
Ingredients
Packaged rice noodles
4 oz, flat rice stick variety
cooking spray
Bell pepper
1 item(s), medium, red or yellow; cut into thin strips
Red onion
1 small, thinly sliced
Carrots
2 medium, cut into thin strips
Cabbage (all varieties)
1½ cup(s), chopped, thinly sliced
Garlic
2 clove(s), finely chopped
Fish sauce
2 Tbsp, Asian variety
Sugar
1 Tbsp
Less sodium soy sauce
2 Tbsp
Smoked tofu
8 oz, or baked; cut into thin strips
Sriracha chili sauce
1½ tsp
Hard boiled egg
2 item(s), large, chopped
Cilantro
2 Tbsp, chopped
Lime
1 item(s), cut into wedges for serving
Instructions
Place noodles in large bowl. Add enough boiling water to cover; let stand until noodles are softened but still firm at the center, 3–7 minutes. Drain in colander and rinse under cold running water. Drain again.
Meanwhile, spray cooking spray in large skillet over medium-high heat.
Add bell pepper, onion, and carrots; cook, stirring frequently, until vegetables are crisp-tender, 2–3 minutes. Add cabbage and garlic; cook, stirring frequently,until fragrant, about 1 minute. Add fish sauce, sugar, and soy sauce; cook, stirring, until sugar dissolves, about 30 seconds. Add noodles and tofu; cook, tossing gently to mix, until heated through, 2–3 minutes.
Remove pan from heat. Add Sriracha and toss gently. Transfer noodles to platter; sprinkle with eggs, cilantro, Serve with lime wedges.
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