Parsnip Noodle Pad Thai
A healthy twist on the classic Pad Thai dish, made with parsnip noodles instead of traditional rice noodles.
Ingredients - Serves 2
- Cilantro - 1/4 cup, chopped
- Sriracha - 1 tablespoon
- Honey - 1 tablespoon
- Fish sauce - 2 tablespoons
- Soy sauce - 3 tablespoons
- Lime - 1, juiced
- Peanuts - 1/4 cup, chopped
- Green onions - 4, sliced
- Bean sprouts - 1 cup
- Red bell pepper - 1, thinly sliced
- Carrots - 2 medium, julienned
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Firm tofu - 8 ounces, cubed
- Parsnips - 2 large, spiralized into noodles
Let's Get Started
- In a large skillet, heat some oil over medium heat.
- Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add the parsnip noodles, carrots, and red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
- In a small bowl, whisk together the lime juice, soy sauce, fish sauce, honey, and sriracha.
- Pour the sauce over the vegetables in the skillet and toss to coat evenly.
- Add the cooked tofu, bean sprouts, and green onions to the skillet. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and garnish with chopped peanuts and cilantro.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 8g