4.5 from 66 votes
Vegetarian Pad Thai
Vegetarian Pad Thai features baked extra-firm tofu, soaked rice noodles, and stir-fried vegetables tossed in a tangy, mildly sweet Pad Thai sauce. The recipe uses garlic, scallions, bell peppers, scrambled eggs, bean sprouts, peanuts, cilantro, and lime wedges to create a balanced dish of textures and flavors.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Calories:
589 kcal
Course:
Lunch, Dinner
Cuisine:
Thai
Ingredients
- 14 oz tofu extra firm, baked
- 8 oz rice noodles A Taste of Thai linguini rice noodles
- 5 cups water
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic minced
- 1 scallion bunch
- 1 red pepper small
- 1 yellow bell pepper small
- 2 egg whisked
- 6 oz Pad Thai sauce **
- 3 cups bean sprout
- ½ cup peanuts roasted and coarsely chopped
- ½ cup cilantro finely chopped
- ½ lime cut into 4 wedges
Instructions
- Bake, air fry, or pan fry tofu.
- Bring 5 cups of water to a full boil. Place the rice noodles in a bowl and pour hot water over them. Mix with a fork so the noodles separate and not stick to each other. Soak for 10 minutes. Drain the noodles and reserve. Note: Follow instructions on the package if you are using a different variety of rice noodles.
- While the noodles are soaking, prep the vegetables. Cut the white portion of the scallions and chop into thin strips. Dice the green part of the scallions and reserve. Thinly slice the peppers, ½ cup each of red and yellow.
- Heat half of the oil in a large wok over high heat. Add garlic, white scallions, and peppers. Cook for 2 minutes as the garlic gets aromatic. Move the veggies to one side of the wok and add the remaining oil in the middle of the wok. Add eggs and scramble them as they start to cook.
- Next add the cooked noodles, baked tofu, and the Pad Thai Sauce. Mix well with a pair of tongs, tossing the noodles well in the sauce and all the other ingredients. Cook for 2 to 3 minutes or until the noodles are heated through.
- Add bean sprouts. Add half of the chopped green scallions, half of the peanuts, and half of the cilantro. Mix everything together. Serve hot topped with the remaining scallions, peanuts, cilantro, and with lime wedges.
Cup of Yum
Notes
- For Pad Thai sauce, Maesri brand is preferred; find it in Asian markets or online. Adjust amount to taste.
- Thai Kitchen Pad Thai Sauce is sweeter; balance sweetness by adding chili garlic paste if desired.
- Homemade Pad Thai sauce combines soy sauce, packed light brown sugar, water, tamarind paste, and chili garlic sauce cooked until thick.
Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
67g
(22%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
82mg
(27%)
Sodium
371mg
(15%)
Potassium
598mg
(13%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
1295IU
(26%)
Vitamin C
107mg
(119%)
Calcium
97mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 371mg | 15% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 107mg | 119% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.