Vegetarian Tofu Pad Thai
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
266 kcal
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Course
Main Course
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Cuisine
Thai
Vegetarian Tofu Pad Thai
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Make a dinner tonight that'll have vegetarians and meat lovers fighting for the last bite! This tangy Vegetarian Pad Thai is a mouthwatering Thai street food favorite that's surprisingly easy to make in just 30 minutes!
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Ingredients
INGREDIENTS:
- 4 ounces medium-sized dried rice stick noodles
- 6 ounces fried tofu* cut in bite-sized pieces
- 2 shallots minced
- 5 garlic cloves minced
- 1 carrot julienned
- 2 eggs
- 1 cup bean sprouts
- 3 green onions green part only cut into 2-inch slices
- 1 tablespoon peanuts roughly chopped
- 1 lime cut into wedges
PAD THAI SAUCE:
- 2 tablespoons tamarind paste/puree
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 ½ teaspoons vegetarian mushroom "oyster" sauce
GARNISHES:
- crushed peanuts
- bean sprouts
- green onions
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Instructions
- Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.
- In a small bowl, make the pad thai sauce by combining tamarind paste, soy sauce, brown, sugar, & vegetarian mushroom “oyster” sauce. Set aside.
- Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add in shallots. Cook for about 1 minute, or until golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.
- Add tofu and cook for about 1-2 minutes, or until heated through then toss in shredded carrots. Cook for about another minute, until they’re tender but still crunchy.
- Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles doesn’t water down.
- Push ingredients to the side of the wok, pour about a tablespoon of oil into the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.
- Toss bean sprouts and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side. Enjoy!
Notes
- Dried Flat Rice Noodles: I like using medium-sized, but small dried flat rice noodles work too! You can find them at local Asian markets - Three Ladies is my fave brand! Soak them in warm water for an hour, or until they're soft and flexible - no resistance!
- Tamarind Puree: You can find it sometimes at local Asian markets but it's super easy to make at home from blocks of tamarind pulp that's easily found at local Asian markets or online! You can make it in bulk and freeze so you'll always be ready for Pad Thai!
- Soy Sauce: Use regular soy sauce - not light/low-sodium. We need that saltiness to sub for fish sauce!
- Vegetarian "Oyster" Sauce: Also known as mushroom "oyster sauce" or vegetarian stir-fry sauce! Lee Kum Kee is my fave brand - it's salty, umami, and sweet all in one!
Nutrition Information
Show Details
Serving
0.25recipe
Calories
266kcal
(13%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
710mg
(30%)
Potassium
306mg
(9%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
2765IU
(55%)
Vitamin C
8mg
(9%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 710mg | 30% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 2765IU | 55% |
| Vitamin C | 8mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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