Pad Thai
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4
-
Calories
567 kcal
-
Cuisine
Thai
Pad Thai
Report
You don’t have to go to Thailand to enjoy some great pad thai. Tamarind is a sour, tangy fruit that is used frequently in Indian and Thai cuisine. Check international aisles, Indian grocery stores, and other Asian grocers for tamarind or look for it on the Internet. From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.
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Ingredients
- 1/4 cup tamari reduced-sodium
- 2 tablespoons lime juice fresh
- 2 tablespoons tamarind or 1 teaspoon tamarind paste mixed with 2 tablespoons water, liquid
- 1/4 cup sugar natural
- 8 ounces rice noodles
- 4 tablespoons grapeseed oil divided, or sunflower oil
- 1 pound tofu drained, patted dry, and crumbled, soft or firm
- 1 tablespoon nutritional yeast
- 1/4 teaspoon Turmeric ground
- salt to taste
- 4 ounces shiitake mushrooms rinsed, patted dry, and cut into 1/4-inch slices
- 1 carrot shredded, medium
- 4 garlic minced, cloves
- 2 teaspoons red chili paste Thai
- 1/2 red bell pepper cut into 1/4-inch slices, medium
- 3 cups spinach tightly packed, fresh
- 2 cups bean sprouts fresh
- 1/4 cup peanuts chopped; roasted
- cilantro to garnish, leaves (cilantro), wedges (lime
- lime to garnish, leaves (cilantro), wedges (lime
Instructions
- In a small bowl, combine the tamari, lime juice, tamarind, and sugar. Mix well and set aside.
- Cook the noodles in a large pot of boiling water until just al dente, about 3 minutes. Drain the noodles, toss with 1 tablespoon of the oil, and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Stir in the tofu, nutritional yeast, and turmeric. Cook, stirring, until the tofu is dry, 7 to 10 minutes. Transfer the tofu to a bowl, season to taste with salt, and set aside.
- Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Add the mushrooms and carrots and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Stir in the garlic, chili paste, and bell pepper, and cook until the garlic is fragrant, about 30 seconds.
- Add the noodles, spinach, bean sprouts, peanuts, reserved sauce, and reserved tofu. Cook, stirring, until the noodles are tender but not overcooked, the sauce has been absorbed, and everything is heated through. Serve hot garnished with cilantro and lime wedges.
Notes
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
78g
(26%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Sodium
778mg
(32%)
Potassium
771mg
(16%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
5125IU
(103%)
Vitamin C
42.1mg
(47%)
Calcium
101mg
(10%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 778mg | 32% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 5125IU | 103% |
| Vitamin C | 42.1mg | 47% |
| Calcium | 101mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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