Shrimp and Tofu Pad Thai Recipe

Posted by Chantel M. Contributed by Soyconnection.com

Ingredients:

Always to check the ingredients if you have foods allergic codition

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 ( I would replace this by canola 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 for Shrimp and Tofu Pad Thai:

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 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium. (Source)

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