Pad Thai with tofu & vegetables

7 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 0:06 Total Time: 0:26 Difficulty: Moderate Servings: 4 Source:

Ingredients

6 oz rice noodles, wide

1/4 cup tamarind juice

1/4 cup soy sauce

2 tsp canola oil

1/2 pound string beans , trimmed and halved crosswise

2 medium carrots, shredded

1 small red onion, thinly sliced

2 cloves garlic, minced

2 tsp minced ginger

14 oz extra firm tofu, drained and cubed

1 cup mung bean sprouts

2 Tbsp roasted peanuts, chopped unsalted

1 medium scallions, thinly sliced

1/4 cup cilantro , chopped

1 lime, cut into wedges

Directions

Cook rice noodles according to package directions.

Stir together tamarind juice and soy sauce in small bowl. Set aside.

Heat oil in wok or large skillet over medium-high heat until drop of water sizzles in pan. Add green beans, carrots, onion, garlic, and ginger. Stir-fry until vegetables are crisp-tender, 3–4 minutes.

Add tofu, rice noodles, bean sprouts, and tamarind juice mixture to wok. Stir-fry until noodles and tofu are heated through, 1–2 minutes. Sprinkle with peanuts, scallion, and cilantro. Serve with lime wedges.

Nutrition

7 smart points