Shrimp and Tofu Pad Thai

Ingredients:
8 ounces Rice noodles, dried
1/2 cup Sugar
5/16 cup Ketchup
1/4 cup Water
1 1/2 tablespoons Soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons Vegetable oil
1 1/2 cups Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups Shrimp, small, cooked
2 teaspoons Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1/2 cup Edamame, cooked and drained
1/2 cup Green onions, chopped, divided
1/2 cup Peanuts, chopped, divided


Prep time: 30 minutes


Cook time: 10 minutes


Instructions:
1. Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
3. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. 
4. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
5. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
6. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.


Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.

SOURCE

Soy

Layered Shrimp, Corn and Pea Salad Recipe

• Total Time: 25 minutes

INGREDIENTS

• 1⁄4 cup olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 3⁄4 tsp salt
• 1⁄4 tsp pepper
• 11⁄2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
• 1 ripe avocado, peeled and cut in small chunks
• 2 cups frozen corn kernels
• 2 cups green peas, thawed
• 1 red bell pepper, seeded and diced
• 6 cups salad greens
• 1 lb peeled, cooked shrimp
• 1⁄2 cup chopped fresh cilantro, basil or parsley

PREPARATION

1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.
2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

• Nutrition Facts
• Yield 4 servings
• Amount Per Serving
• Calories 508
• Total Fat 24g
• Saturated Fat 4g
• Cholesterol 221mg
• Sodium 815mg
• Total Carbohydrates 44g
• Dietary Fiber 9g
• Protein 34g

SOURCE: Layered Shrimp, Corn and Pea Salad Recipe

Deveining