Healthy Thai Stir Fried Noodles and Tofu with Sweet Soy Sauce

This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

A healthy, low fat and vegetarian version of my favorite Thai dish, Pad See Ew, Stir Fried Noodles and Tofu in a Sweet Soy Sauce

Do you have a dish at a restaurant that you dream about and can’t get enough of? For me it is a Thai dish called, Pad See Ew. I have only ever seen this dish on one Thai restaurant’s menu. Why, oh why? I do not know. It is unbelievably good. Sure I like Pad Thai but Pad See Ew, oh my, oh my, Pad Thai, move on over and make room for this delicious, Thai noodle dish. Thanks to Mori-Nu Tofu, sending me some of their tofu to try, I finally took the plunge and found a way to lighten this dish and make it part of a healthy meal. No longer do I need to long for Pad See Ew. I can have this cherished dish whenever I want. Happy days are here again.

This recipe was meant to be for two special reasons. My husband and I had two wedding ceremonies, one here in the US and one in Singapore. When my parent’s flew to Singapore for the wedding ceremony, they stopped in Thailand and took a fun cooking course. They brought back a little Thai cookbook that I just love. Ever since we moved to Georgia, 5 years ago, I’ve been looking for it. I have looked high and low but to no avail. I had given up. I decided to give it one more try. I risked being attacked by objects falling out of my husband’s office closet to look in there. You are really taking your life into your own hands when going in there, but I was rewarded. Right there in plan sight on the floor was the little cookbook. It contained a recipe for Pad See Ew but some of the ingredients were not easily sourced in the US. I wanted to make this dish out of ingredients you can get at your local grocery store. It was the spark to start though.

At the Thai restaurant, this dish comes with chicken. I really wanted to use tofu. That leads to the second special reason for this dish, the tofu. When my daughter was a toddler, she didn’t really care for meat. We discovered early on that she loved tofu. Whenever we would go out for sushi, she would get a bowl of miso soup. Then it was a cup of miso soup with extra tofu and finally a cup of miso soup with a small cup of tofu. She would get some extra protein in her diet all the while with a big smile on her face. That is when I fell in love with tofu. How could I not when I had that sweet little face smiling up at me asking for more tofu, please? Ok, enough blubbering.

I am very impressed with Mori Tofu. You won’t find it in the refrigerator section of your grocery store. This tofu is shelf stable. Yahoo! That means I can keep it in my pantry just like any other pantry staple. It is made without GMO’s or preservatives plus it is kosher, gluten free and some types are organic. What I really liked though, was the texture and taste. This is silken tofu, which is smooth and light in flavor. I loved that it didn’t taste like packing liquid found in other tofu. The tofu worked so well in this dish. My daughter happily ate her entire plate of Thai Stir Fried Noodles and Tofu with Sweet Soy Sauce. I could see that little sweet face smiling up at me.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 411

Fat per serving: 13g/Carbs 58/Fiber 3g/Protein 15g

Ingredients

• 3 tbsp. oyster sauce
• 3 tbsp. low-sodium soy sauce
• 1 tbsp. fish sauce
• 2 tsp. sugar
• 2 tsp. rice vinegar
• 1 tsp. sriracha or garlic chili hot sauce
• 2 tbsp. 1 tsp. oil, divided
• 1 package Mori-Nu extra firm silken tofu, chopped
• 6 cloves garlic, minced
• 8 oz. rice noodles, soaked in hot water for 10 to 15 minutes
• 1 cup thinly sliced onion
• 1 cup sliced carrots
• 2 eggs, beaten
• ¼ cup chopped green onion

Instructions

1. Combine the first five ingredients in a small bowl and set aside.
2. Heat a wok with 1 tbsp. oil over high heat until very hot.
3. Add tofu and garlic, stir fry for 2 to 3 minutes and place onto a plate.
4. Heat 1 tbsp. oil in the wok. Add noodles and stir fry for 2 to 3 minutes, until brown and soft.
5. Place on plate with tofu.
6. Add onions and carrots to the wok. Stir fry for 2 minutes.
7. Add mushrooms and stir fry for another 2 minutes.
8. Add noodles and tofu back to work along with sauce.
9. Stir fry to fully combine.
10. Move ingredients to one side of the wok.
11. Add remaining teaspoon of oil and eggs.
12. Stir fry for 1 minute then combine with the other ingredients.
13. Turn off the heat and serve with green onion and extra sriracha, if wanted.

But wait, there’s more. Check out these deliciously, healthy Asian dishes:

Thai Chicken Curry Soup

Stir Fry Steamed Eggplant and Shrimp

Strawberry Sriracha Thai Poached Salmon

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.