Vegetarian Classic Pad Thai Noodles
Experience the vibrant flavors of Thailand with this Vegetarian Classic Pad Thai Noodles recipe, a plant-based twist on the beloved street food staple. Featuring tender rice noodles, crispy tofu, and a medley of fresh veggies like julienned carrots, red bell pepper, and bean sprouts, this dish is bursting with texture and color. The homemade Pad Thai sauce, made with soy sauce, tamarind paste, and a hint of sriracha, delivers the perfect balance of tangy, savory, and slightly spicy flavors. Topped with crushed peanuts, fresh cilantro, and a squeeze of lime, this quick, 35-minute recipe is ideal for busy weeknights or a cozy dinner with friends. Completely vegetarian yet indulgent, it’s a crowd-pleasing option for Thai food lovers seeking a delicious and meat-free meal. Keywords: vegetarian Pad Thai, Thai noodle recipe, plant-based Pad Thai, easy Pad Thai recipe.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 8 oz Rice noodles
- 14 oz Firm tofu
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 4 Green onions, chopped
- 1 cup Bean sprouts
- 1 Carrot, julienned
- 1 Red bell pepper, sliced
- 0.25 cup Unsalted roasted peanuts, crushed
- 0.25 cup Cilantro, chopped
- 1 Lime, cut into wedges
- 3 tablespoons Soy sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 2 tablespoons Rice vinegar
- 1 teaspoon Sriracha
Instructions
Soak the rice noodles according to the package instructions until softened, then drain and set aside.
Press the tofu to remove excess moisture and cut into 1-inch cubes.
In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté the tofu until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrots, and half of the chopped green onions. Sauté for 3-4 minutes until just tender.
In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and sriracha to make the Pad Thai sauce.
Add the soaked rice noodles to the skillet along with the cooked tofu, bean sprouts, and the prepared sauce.
Toss everything together and cook for about 2-3 minutes until heated through and the noodles are well coated in the sauce.
Serve the Pad Thai hot, garnished with crushed peanuts, the remaining green onions, chopped cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 42.2 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2921 mg | 225% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2459 mg | 52% | |
*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.
