Add some tofu to your pad thai, de nos amis Whole Foods


  • 8 ounces 1/4-inch wide dried rice noodles
  • 3 tablespoons gluten-free reduced-sodium soy sauce
  • 1 à soupe de jus de citron
  • 1/2 tablespoon agave nectar
  • 1/4 teaspoon crushed red chile flakes (optionnel)
  • 2 tablespoons expeller-pressed peanut oil
  • 2 tablespoons finely chopped garlic
  • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
  • 4 oignons verts, en tranches épaisses
  • 1 cup mung bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 citron, coupé en quartiers


Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, sur 1 minute. Drain well and set aside.

Dans un petit bol, combine soy sauce, jus de citron, agave nectar and red pepper flakes, si vous utilisez. Mettez de côté.

Dans une grande poêle, heat oil over medium high heat. Add garlic and cook until fragrant, sur 30 secondes. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.

Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.

Information nutritionnelle

Par portion: 470 calories (180 à partir de matières grasses), 20g lipides, 3g de graisses saturées, 0mg de cholestérol, 420mg de sodium, 56g de glucides (3g de fibres alimentaires, 4g de sucre), 17g de protéines