Low Fat Low Cal Vegan Pad Thai
Light, flavorful, and completely plant-based, this Low Fat Low Cal Vegan Pad Thai is the perfect guilt-free indulgence for your next meal! Loaded with vibrant vegetables like julienned carrots, crisp red bell peppers, and spiralized zucchini, this nutrient-packed dish swaps the usual heavy oils for a simple vegetable broth sauté, keeping it light yet satisfying. A tangy tamarind and soy sauce blend infused with garlic, ginger, and a touch of maple syrup brings that signature sweet-and-savory Pad Thai flavor without unnecessary calories. Topped off with fresh cilantro, mung bean sprouts, and a squeeze of lime, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or meal prep. As a low-fat, low-calorie vegan alternative to the classic dish, it’s perfect for anyone pursuing a healthy, plant-powered lifestyle while still enjoying comfort food at its finest!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 medium (julienned) Carrot
- 1 medium (sliced thinly) Red bell pepper
- 1 medium (spiralized or julienned) Zucchini
- 3 stalks (sliced) Green onion
- 1 cup Mung bean sprouts
- 3 cloves (minced) Garlic
- 1 teaspoon (minced) Fresh ginger
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili garlic sauce
- 8 ounces (pressed and cubed) Tofu (extra firm)
- 2 tablespoons Vegetable broth
- 1 large (cut into wedges) Lime
- 2 tablespoons (chopped) Fresh cilantro
- 2 tablespoons Crushed peanuts (optional)
Instructions
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, combine the soy sauce, tamarind paste, maple syrup, rice vinegar, and chili garlic sauce to make the sauce. Mix well and set aside.
Heat a large nonstick skillet or wok over medium heat. Add the vegetable broth and sauté the garlic and ginger for 1-2 minutes until fragrant.
Add the cubed tofu to the skillet and cook for 3-4 minutes, flipping occasionally, until lightly browned on all sides.
Add the carrots, bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
Lower the heat to medium-low. Add the cooked noodles and sauce to the skillet. Toss gently to combine, ensuring the noodles are evenly coated with the sauce.
Stir in the green onions and mung bean sprouts. Cook for an additional 1-2 minutes, just until warmed through.
Remove from heat. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of crushed peanuts if desired.
Serve hot and enjoy your Low Fat Low Cal Vegan Pad Thai!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 44.1 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1749 mg | 135% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
