Health

Vegetable Pad Thai

july-no-cook-supper-noodle

Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro

Ingredients

  • 1/4 cup creamy natural peanut butter
  • 1/4 cup fresh lime juice (from 2 limes)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon coconut sugar
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon crushed red pepper
  • 3 cups spiralized yellow squash (from about 1 large squash)
  • 2 cups bean sprouts (about 5 oz.)
  • 2 cups julienned baby bok choy (from 2 heads)
  • 1 cup shredded carrots (about 4 oz.)
  • 1/4 cup chopped fresh mint
  • 12 ounces plain baked tofu, cubed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup lightly salted dryroasted peanuts, chopped
  • Lime wedges, for serving

Preparation


1. Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper.

2. Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.


  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 359
Fat per serving: 21g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 6g
Protein per serving: 20g
Carbohydrates per serving: 26g
Sodium per serving: 630mg
Iron per serving: 3mg
Calcium per serving: 147mg

Good to Know

You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving)

This Recipe Is

Robin Bashinsky