Being part Japanese, I have grown up eating noodle dishes. On of my favorites is Pad Thai, a slightly spicy dish made with rice noodles and peanut sauce. For this version, I used crispy seared tofu and edamame instead of meat. Both of these items are soyfoods and are packed with protein. This vegetarian dish is hearty and full of flavor and texture.
I promise, you won’t miss the meat!
April is National Soyfoods Month!
Throughout the month of April, the Mighty Soybean will be promoted in supermarkets across the
U.S. via cooking demonstrations, coupons, in-store displays, discounts and recipes.
Did you know?
Using soy in your favorite recipes can also reduce calories, cholesterol and fat while adding iron,
fiber, calcium, magnesium and zinc.
To celebrate the Soyfoods Association of North America is
showing consumers how versatile the mighty soybean is – packed with high quality protein and
produced in an earth-friendly way.
Top three benefits of the Mighty Soybean:
- Environmentally Friendly: In terms of sustainability, soy uses fewer natural resources such as water and land than any other protein. Soybeans offer 941 pounds of protein per acre of land. On average, land requirements for meat-protein production are 10 times greater than for plant-protein production.
- Heart Healthy: Soy is a lean protein and contains less saturated fat than most other protein sources and naturally has no cholesterol. It is the only protein recognized by the U.S. Food and Drug Administration for its role in reducing cardiovascular disease.
- Best for Kids: Soymilk is the only dairy alternative that meets U.S. Department of Agriculture child nutrition requirements for protein, calcium, vitamins A and D and potassium.
More information is available at www.soyfoods.org and www.facebook.com/SoyfoodsAssociation .
Ingredients:
Makes 6 servings
- 6oz container frozen edamame, cooked and shelled
- 14oz container House Foods brand Extra Firm Tofu, drained and pressed
- 10 oz stir fry rice noodles
- vegetable oil, for saute
- 2 eggs, beaten
- 1 carrot, shredded
- 3 green onions, diced
- 2 garlic cloves, pressed
- 1/2- 2/3 cup Peanut or Pad Thai sauce, to taste
- 2 tbsp chopped peanuts, for garnish
- 1/4 cup chopped cilantro, for garnish
- lime wedges, for garnish
Directions:
- To press the tofu, remove from package and drain.
- Add the tofu to a papertowel covered plate and cover with a few more paper towels.
- Add a weight on top {a bowl} to help press the extra water out and let sit for a few minutes. Check the tofu and replace the paper towels and repeat if necessary.
- Slice the tofu into cubes and set aside.
- Bring a large pot of water to a boil.
- Remove from heat.
- Add rice noodles and let stand for 8 minutes until noodles are softened.
- Rinse under cold water and drain. Set aside.
- Heat 1 tsp oil in a large nonstick skillet over medium heat.
- Add beaten eggs, swirl to coat bottom, and cook until set. Transfer eggs to a cutting board and chop. You could also scramble the eggs.
- Now add 1-2 tbsp oil to the skillet.
- Add the drained tofu and cook until browned on both sides, flipping halfway through.
- Transfer to cutting board to cool.
- Add another swirl of oil and add the edamame, carrots, garlic, and green onions to the skillet and cook until softened, about 5 minutes.
- Add peanut sauce {start with 1/2 cup and add more if needed} and rice noodles and stir to combine and heat through.
- Finally, add the egg and tofu back in, gently stirring.
- To serve: divide among 4 plates and sprinkle with peanuts and chopped cilantro and serve with lime wedges on the side.
I always have extra firm tofu on hand.
It is perfect for searing and mixing into soup and noodles.
But before using you need to press any extra water out of it.
To press the tofu, remove from package and drain.
Add the tofu to a papertowel covered plate and cover with a few more paper towels.
Add a weight on top {a bowl} to help press the extra water out and let sit for a few minutes.
Check the tofu and replace the paper towels and repeat if necessary.
One of my family’s favorite snacks: steamed edamame! My daughter loves “popping
them out of their shell. You can also buy them already shelled and they make a healthy and delicious addition to many meals especially pasta, rice, and salad!
I always have stir fry noodles on hand. They are a breeze to cook and stir fries are a great last minute meal idea because you can throw in whatever veggies and protein you have available.
Bring a large pot of water to a boil.
Remove from heat.
Add rice noodles and let stand for 8 minutes until noodles are softened.
Rinse under cold water and drain. Set aside.
Heat 1 tsp oil in a large nonstick skillet over medium heat.
Add beaten eggs, swirl to coat bottom, and cook until set.
Transfer eggs to a cutting board and chop. You could also scramble the eggs.
Now add 1-2 tbsp oil to the skillet.
Chop tofu into cubes and add to the skillet.
Cook over medium heat until browned on both sides.
Be sure to flip and brown both sides.
Transfer to cutting board to cool.
Add another swirl of oil and add the edamame, carrots, garlic,
and green onions to the skillet.
Cook until softened, about 5 minutes.
Add the noodles to the skillet.
Then top with Peanut or Pad Thai sauce.
I start with 1/2 cup and usually end up adding a few tbsp more.
I start with 1/2 cup and usually end up adding a few tbsp more.
Toss to coat and warm through.
Finally, add the egg and tofu back in, gently stirring.
These noodles are filling and packed with flavor and include two different soyfoods.
To serve: divide among 4 plates and sprinkle with peanuts and chopped cilantro
and serve with lime wedges on the side.
This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
This would be totally new for me – looks yummy!
I've never even eaten tofu before. I need to try it some day.
Oh this looks incredible!
My favorite dish of all time is Pad Thai! I have made it at home before with less than impressive results lol. Need to try your version!
I love Pad Thai and this looks soooo good, such great combo of ingredients!
Happy National Soy Foods month. This looks very tasty!
Renee – Kudos Kitchen
This looks great! We love edamame in our house — and eat it salted as an appetizer pretty often. Even my daughter loves it!