Tofu Pad Thai

Name: Tofu Pad Thai
Yield: 4
Ingredients: 5 ounces dried brown rice fettuccine; 3 tablespoons rice vinegar; 3 tablespoons packed brown sugar; 2 tablespoons Asian chile bean sauce; 2 tablespoons fish sauce or reduced-sodium soy sauce; 1 tablespoon tamarind pulp concentrate; 3 cloves garlic, minced; Nonstick cooking spray; 1 egg, lightly beaten (optional); 1 tablespoon canola oil; 3 cups coarsely shredded napa cabbage; 1 cup packaged julienned fresh carrots; 4 green onions, cut into 1-inch pieces; 1/2 - 1 fresh Thai chile pepper, cut into thin strips*; 1 18 ounce package firm, tub-style tofu (fresh bean curd), drained and cut into 1/2-inch slices; 1/4 cup unsalted dry roasted peanuts; 2 tablespoons snipped fresh cilantro; 1 lime, quartered

Tofu Pad Thai was pinched from <a href="http://www.bhg.com/recipe/tofu-pad-thai/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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5 ounces dried brown rice fettuccine

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3 tablespoons rice vinegar

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3 tablespoons packed brown sugar

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2 tablespoons Asian chile bean sauce

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2 tablespoons fish sauce or reduced-sodium soy sauce

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1 tablespoon tamarind pulp concentrate

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3 cloves garlic, minced

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Nonstick cooking spray

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1 egg, lightly beaten (optional)

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1 tablespoon canola oil

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3 cups coarsely shredded napa cabbage

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1 cup packaged julienned fresh carrots

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4 green onions, cut into 1-inch pieces

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1/2 - 1 fresh Thai chile pepper, cut into thin strips*

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1 18 ounce package firm, tub-style tofu (fresh bean curd), drained and cut into 1/2-inch slices

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1/4 cup unsalted dry roasted peanuts

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2 tablespoons snipped fresh cilantro

•

1 lime, quartered

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