I'll admit, I have a bit of a Pad Thai addiction. I love the flavour of the sauce, crisp green onion and crunchy peanuts. As a vegetarian living in a small town however, I soon realized if I wanted to indulge in my favourite meal often, I would have to make a lightened-up vegetarian version. Despite being a stir-fry which we often associate with being healthy, the regular version of Pad Thai is weighed down with tons of noodles, fat and only a scarce amount of veggies.
My version of this dish is lower in carbs while still providing lots of muscle-building protein. It's loaded with nutrient-rich colourful veggies, fibre-filled sweet potato, a lighter sauce and still boasts all the original flavour. This recipe is great hot or cold as leftovers for lunch as well, simply pack the toppings separately. This dish quickly became a staple in my rotation of recipes in replacement of my usual Friday takeout. Plus, who doesn't like being able to enjoy your favourite restaurant meal in the comfort of your own home (I won't judge if you eat this for Sunday dinner in your PJ's).
Skinny Sriracha Tofu Pad Thai
Prep Time: 25 minutes Cook Time: 15 minutes
1/2 tbsp coconut oil + 1/2 tbsp coconut oil
1 brick extra firm tofu*
2 cups broccoli
1 medium red onion
15 cremini mushrooms
1 medium red pepper
2 medium sweet potato, peeled
2 large eggs
For the sauce:
1/4 cup vegetable stock
3 tbsp low sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp unpacked brown sugar
1/2 lime, juiced
4 medium green onions
4 tbsp crushed cashews
Sriracha hot sauce
Chop the tofu, broccoli and mushroom into bite-sized pieces. Thinly slice the red onion, red pepper and green onion. Spiralize or thinly slice the sweet potato into "spaghetti-size" noodles.
Mix all the sauce ingredients in a bowl until combined.
Beat the two eggs in a microwave safe bowl and microwave in 30 second increments, breaking it up occasionally until no liquid egg is left.
Heat 1/2 tbsp coconut oil in a large non-stick** skillet over medium-high heat.
Add the tofu and sauté until golden brown, about 3 minutes. Add the broccoli, red onion, mushroom and pepper; cook for another 5-7 minutes or until golden brown.
Scrape all these veggies into a bowl and return the skillet to medium heat with the remaining 1/2 tbsp coconut oil.
Add the sweet potato noodles and sauté for 5-7 minutes until softened and golden brown.
Add the cooked veggies and tofu, cooked egg and back to the pan and gently toss until combined.
Serve with sliced green onion, 1 tbsp of crushed cashews on top and a Sriracha hot sauce to your spice preference - enjoy!
* 2 skinless chicken breasts also works great in this recipe.
** A non-stick pan is very important to ensure the sweet potato noodles don't stick and fall apart.
Nutrition Facts (for 1/4 of recipe):