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Hazelnut Pad Thai

Serves: 6
Prep Time: 20 minutes
Cooking Time: 10 minutes

• 8oz Rice noodles, dried
• 1 cup Sugar
• 1/2 cup Water
• 1/3 cup Ketchup
• 1/4 cup Fish Sauce
• 2 tablespoons Lime juice
• 1/2 teaspoon Cayenne pepper, ground
• 2 tablespoons Vegetable oil
• 2 cups Tofu, firm, drained and diced in 1/2-inch cubes∗
• 1 tablespoon Garlic, fresh, chopped
• 1 Egg, beaten
• 3 cups Bean sprouts, fresh
• 1 cup Green onions, chopped, divided
• 2/3 cup Hazelnuts, toasted, skin removed, coarsely chopped, divided

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)

Mix sugar, water, ketchup, fish sauce, lime juice and cayenne pepper in small bowl; set aside.

Heat oil in wok or large frying pan over high heat. Add tofu and garlic, stirring constantly, for 3 minutes. Add noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.

Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, 1/2 cup green onions and 1/3 cup hazelnuts, stirring until mixed with egg and noodles.

Mound mixture on large serving plate. Sprinkle remaining green onions and hazelnuts over top. Serve immediately.

Nutritional Analysis per Serving: Calories 460 (33% Calories from Fat), 12g Protein, 69g Carbohydrate, 4g Fiber, 18g Fat, 2.5g Sat. Fat, 0g Trans Fat, 70mg Cholesterol, 1390mg Sodium

May substitute cooked chicken or shrimp for the tofu.