This post is sponsored by the Soyfoods Association of North America in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own. #nationalsoymonth
When my husband and I lived in the Quad Cities- we went out for Thai food all the time. There were a few, seriously amazing Thai restaurants. I decided that I wanted to re-create one of my favorite dishes at home. When I go to Asian restaurants, I almost order tofu with my food, probably because it’s not something we always have at home.
When The American Soy Association asked me to create a recipe with a soy-based product, I instantly knew I wanted to try to make Pad Thai at home- and add tofu, of course. And edamame.
Adding soy-based proteins to your family’s meals is a healthy way to switch up meal-time. Soy proteins are often fewer calories than meats. Also, soy proteins are heart-healthy and are environmentally friendly.
Soy protein is the only protein that is recognized by the food and drug administration for reducing cardiovascular disease.
April is National Soy Month. Throughout the month, The Mighty Soybean will be promoted in grocery stores throughout the country. Keep a lookout for in-store displays, discounts, and recipes.
This dish was a massive hit with my family. My two boys ( ages 2 and 4) didn’t question the tofu or the edamame. Or the vegetables ( okay, they examined the bean sprouts just a little bit). It was gobbled up in no time. I thought this was delicious and easy. Tofu is easy to prepare.
You can add any vegetable to this pad thai. I added carrots and zucchini- just happened to be what I had on hand.
Protein-Packed Pad Thai
One package of rice noodles
One zucchini- chopped
One package of tofu
1/2 cup of edamame
Two carrots- chopped
Three garlic cloves- chopped
Two green onions- chopped
1/2 cup of bean sprouts- or more
1/4 cup of crushed peanuts
One tablespoon of canola oil- or oil of your choice
Pad Thai Sauce
Three tablespoons of soy sauce
One tablespoon of fish sauce
One tablespoon of rice vinegar
Three tablespoons of maple syrup- you can also use brown sugar or honey
Four tablespoons of peanut butter
1/3 cup of water
juice of 1 lime
Method: Cook the rice noodles according to the instructions on the package and set aside. In a measuring cup, prepare the ingredients for the sauce. Whisk together and set aside. In a saucepan over medium heat heat oil, garlic, and onions. Cook until garlic is transparent. Add tofu, carrots, edamame, zucchini, and any other veggies you want to add. Cook for 3-4 minutes and add sauce and noodles. Cook for five more minutes- while continually stirring. Remove from heat. Garnish with cilantro, bean sprouts, peanuts, and lime and serve.
Gosh, this was so good! I am happy that I purchased the ingredients to make this- because I have enough for another round. I plan on making it soon!
Please don’t forget to visit the National Soy Association on Facebook. I saw some awesome recipes on their page for National Soy Month.