0 from 6 votes
Veggie Pad Thai
Rice noodles, bok choy and scallions -- plus tofu and eggs if you like -- tossed in an an authentic-tasting tamarind sauce and topped with sprouts and crunchy peanuts. This truly vegetarian Pad Thai quells our taste for take-out.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 567 kcal
Course:
Main Course
Cuisine:
Thai , American
Ingredients
For the Pad Thai Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons brown sugar
- ½ tablespoon Asian chili paste or to taste
- 1 ½ tablespoons soy sauce
- ¼ cup + 2 tablespoons vegetable broth
For the Pad Thai:
- 1 15-ounce package extra firm tofu, pressed for at least 15 minutes and cut into ½ inch strips (optional)
- ¼ cup cooking oil plus a little extra (see note)
- 8 oz. Pad Thai flat rice noodles
- 4 heads baby bok choy
- 3 garlic cloves minced
- 2 eggs optional
- 4 scallions sliced into 2-inch pieces
- ¼ cup chopped peanuts
- 1 cup bean sprouts
Instructions
- Add the sauce ingredients to a small bowl and whisk together to combine. Set aside.
- If using tofu, heat a small amount of oil in a large skillet over medium-high heat. Place the tofu strips into the skillet and cook 3-5 minutes on each side, until golden brown. Transfer to a paper-towel-lined plate and set aside.
- Fill a large saucepan or stock pot with water. Bring to a boil and remove from heat. Add the noodles and allow them to soak until just a little firm -- think one step ahead of al dente. This normally takes about 8-10 minutes, but since different brands may vary, refer to your noodle package instructions. Once the noodles are done soaking, drain them in a colander and rinse with cold water.
- Separate the baby bok choy into individual leaves and slice each one lengthwise into 2 or 3 strips.
- Place oil in a wok over medium-high heat. Add the garlic and baby bok choy. Stir fry until the bok choy just starts to wilt and turns deep green, about a minute.
- Add the noodles and sauce to the wok. Stir fry until the sauce thickens and the noodles are tender, about 3 minutes.
- If you're using eggs, push the noodles to the side of the wok to create a little space. If the wok looks a bit dry at this point you can add another splash of oil. Add the eggs into the space you've created and break them up with a spatula; scramble for about a minute. Do your best to keep the eggs separated from the noodles until they're cooked.
- Add the scallions and tofu to the wok. Stir fry everything for another 30 seconds or so, just to get everything hot and the flavors blended. Remove from heat.
- Divide the noodles onto plates. Top with peanuts and bean sprouts.
Cup of Yum
Notes
- If you're not into baby bok choy, or it just isn't available, feel free to sub other veggies. Snow peas, carrots, baby corn and broccoli all work great. You'll need about 3 cups of whatever vegetables you use.
- Any neutral-flavored cooking oil that you have on hand can be used for this recipe.
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
74g
(25%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
718mg
(30%)
Potassium
458mg
(13%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Vitamin A
5311IU
(106%)
Vitamin C
58mg
(64%)
Calcium
221mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 718mg | 30% |
| Potassium | 458mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 5311IU | 106% |
| Vitamin C | 58mg | 64% |
| Calcium | 221mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.