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Pad Thai with Tofu


1 pack rice noodles, soaked in warm tap water for 8-10 minutes

1 large onion, sliced 1 cup firm tofu, cut in ½ inch cubes

1 bell pepper, sliced 1 tbsp sesame oil

3 cloves garlic, minced 1 tbsp EVOO or coconut oil

1 large carrot, sliced thin 2 tbsp peanut butter

1 cup snow peas or sweet peas 1 tsp maple syrup (or honey or aany sweetener)

½ cup cilantro, chopped 1 tbsp soy sauce

½ cup green onions, chopped ¼ cup peanuts, chopped (optional)

1 cup chopped broccoli or cabbage dash of cayenne pepper

2 eggs, beaten


Heat 1 tsp olive oil in a skillet. Add eggs, cook for 2 minutes, set aside.

In the same skillet, heat the rest of olive oil. Add onions and garlic and sauté for 2 minutes.

Add all the vegetables, except cilantro.

Add peanut butter, soy sauce, sugar, lime juice and sesame oil. Mix well.

Add noodles, scrambled eggs, tofu and cilantro making sure all vegetables and seasoning are blended evenly.

Top with peanuts before serving, optional.


Nutrition information per serving:

240 Calories, 12 g protein, 26 g Carbs, 4.1 g Fiber, 69 mg Cholesterol, 189 mg Phosphorus, 127 mg Magnesium

23 mcg Selenium, 353 mg Potassium, 537 mg Sodium

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