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Tess Conrad: "Pretty good! Had to add a lot more curry paste to…" Read More
16Ingredients
45Minutes
210Calories
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Ingredients
US|METRIC
5 SERVINGS
- 6 oz. pad thai noodles (brown rice, I used Annie Chun’s)
- 14 oz. tofu (extra firm or firm organic)
- 1 Tbsp. avocado (grapeseed, or coconut oil)
- 1 bunch green onions (white and green parts, cut into ½-inch pieces on the bias)
- 1 red bell pepper (cored, seeded, and very thinly sliced lengthwise)
- 1/3 cup vegetable broth
- 1/3 cup peanut butter (chunky or creamy)
- 2 Tbsp. gluten free tamari soy sauce
- 2 tsp. fresh lime juice
- 2 tsp. red curry paste (depending on how hot you like it)
- 1 clove garlic (minced)
- 1 tsp. fresh ginger (grated)
- 1/4 tsp. sea salt (to taste)
- freshly ground black pepper
- 3 Tbsp. cilantro leaves (packed)
- 3 Tbsp. peanuts (chopped, raw or lightly roasted)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium670mg28% |
| Potassium360mg10% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tess Conrad 3 years ago
Pretty good! Had to add a lot more curry paste to the sauce, and also seasoned the tofu before I fried it. also recommend breaking up the rice noodles before cooking.