Pad Thai with Veggie Noodles and Tofu

Name: Pad Thai with Veggie Noodles and Tofu
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: Thai,Asian Other,
Ingredients: 2 tbsp (30 ml) cornstarch; 1/2 package (170 g) firm tofu, cubed; 2 tbsp (30 ml) vegetable oil, divided; 2 eggs; 1/2 tsp (2 ml) garlic prepared minced (club house); 1/4 tsp (1 ml) pepper crushed red (club house); 2 cups (500 ml) spiralized carrots; 2 cups (500 ml) spiralized butternut squash; 1/4 cup (60 ml) Original Pad Thai Sauce (thai kitch); 1/2 cup (125 ml) bean sprouts; Green onions, thinly sliced, for garnish; Chopped cashews, for garnish

Swap traditional noodles for spiralized squash and carrots in this veggie noodle version of Pad Thai. Tossed with tofu, eggs, bean sprouts and Original Pad Thai Sauce, it’s just as good as the take-out version!

20 min

PREP TIME

15 min

COOK TIME

490

CALORIES

INGREDIENTS

SERVINGS: 2