If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel hair pasta, cook according to label directions. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced caggabe, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking. In nonstick skillet, heat oil over medium high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3-4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs, or two forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve pad thai with lime wedges and additional fish sauce.
I added A Taste of Thai Peanut Suace Mix packet to the recipe. It was pretty good.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (35%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 279.3mg||86 %|
|Sodium 1388.7mg||48 %|
|Potassium 713.6mg||19 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 55.6g|
|Protein 26.5g||38 %|
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Calories per serving: 514
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