Pad Thai With Tofu

1. To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.

2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.

3. Add sauce and tofu; cook 1 minute.

4. Stir in coconut milk; cook 2 minutes.

5. Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.

6. Serve with lime wedges.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	100.1645 g
Protein	63.0977 g
Carbohydrates	246.4215 g
Energy	2096.2948 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.203 g
Water	710.1655 g
Aspartic acid	4.1527 g
Calcium, Ca	461.1837 mg
Lutein + zeaxanthin	3248.54 g
Fiber, total dietary	23.807 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	17850.04 g
Niacin	11.5811 mg
Vitamin A, RAE	1679.0959 g
Arginine	4.0428 g
Riboflavin	0.6453 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0149 g
Fatty acids, total saturated 20:1	0.3217 g
Glutamic acid	8.0265 g
Stigmasterol	0.48 mg
Sodium, Na	4086.8293 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0161 g
Total lipid (fat)	100.1645 g
Manganese, Mn	6.009 mg
Fructose	3.0652 g
Proline	1.8413 g
Fatty acids, total saturated 16:0	8.1881 g
Fatty acids, total saturated 8:0	4.1576 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	16.4366 g
Choline, total	96.1563 mg
Sugars, total	33.942 g
Serine	1.9721 g
Fatty acids, total saturated 10:0	3.361 g
Fatty acids, total saturated 18:0	3.6673 g
Vitamin B-6	0.7101 mg
Selenium, Se	54.2538 g
Ash	19.696 g
Fatty acids, total saturated 18:1 undifferentiated	15.0375 g
Pantothenic acid	2.284 mg
Phenylalanine	2.0355 g
Beta-sitosterol	0.32 mg
Copper, Cu	1.5646 mg
Betaine	19.8955 mg
Thiamin	0.663 mg
Methionine	0.6873 g
Iron, Fe	14.2771 mg
Carbohydrate, by difference	246.4215 g
Phosphorus, P	976.4817 mg
Folate, total	354.345 g
Tocopherol, gamma	0.3384 mg
Lycopene	1.28 g
Alanine	1.9212 g
Valine	2.0053 g
Fatty acids, total saturated 18:2 undifferentiated	8.9326 g
Glycine	1.9199 g
Carotene, alpha	4456.32 g
Glucose (dextrose)	2.7974 g
Fatty acids, total saturated 14:0	10.7892 g
Zinc, Zn	6.4806 mg
Isoleucine	1.5573 g
Tocopherol, delta	0.0094 mg
Fatty acids, total saturated 12:0	27.5152 g
Fatty acids, total polyunsaturated	16.1663 g
Fatty acids, total saturated 14:1	0.0014 g
Leucine	2.8786 g
Tocotrienol, alpha	0.0504 mg
Vitamin A, IU	33574.6745 IU
Folate, DFE	354.345 g
Tryptophan	0.4367 g
Vitamin C, total ascorbic acid	31.866 mg
Phytosterols	7.5067 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.0128 g
Fatty acids, total saturated 20:0	0.0014 g
Fatty acids, total saturated 6:0	0.3355 g
Starch	1.8304 g
Tyrosine	1.6309 g
Vitamin K (phylloquinone)	275.1787 g
Fatty acids, total saturated	59.6189 g
Histidine	0.966 g
Fatty acids, total monounsaturated	18.5589 g
Threonine	1.5654 g
Folate, food	354.345 g
Fatty acids, total polyunsaturated 17:0	0.0007 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Cryptoxanthin, beta	32.32 g
Vitamin E (alpha-tocopherol)	6.3535 mg
Magnesium, Mg	293.335 mg
Lysine	1.5975 g
Potassium, K	2200.4425 mg
Cystine	0.7001 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	1 cup	552	13.296	57.216
Carrot	1 cup	52.48	12.2624	0.3072
Mirin	1 tablespoon	0	0	0
Maple syrup	1 tablespoon	52	13.408	0.012
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Romaine lettuce	2 cups	15.98	3.0926	0.282
Sauce	1 tablespoon	0	0	0
Vegetable oil	1 teaspoon	39.0773	0	4.5333
cilantro	1 cup	3.68	0.5872	0.0832
Garlic Clove	1	0	0	0
Green Onion	1 cup	19.17	4.0754	0.3337
rice vinegar	2 tablespoons	0	0	0
lime wedge	4	0	0	0
extra tofu	8 ounces	222.26	5.8967	11.7934
peanut	0.33 cup	275.94	7.8499	23.9635
bean sprout	1 cup	0	0	0
rice noodle	8 ounces	829.92	182.8104	1.2768
shiitake mushroom cap	2 cups	0	0	0