Vegetarian Pad Thai
Light, flavorful, and packed with vibrant ingredients, this Vegetarian Pad Thai is a classic Thai dish reimagined for plant-based diets. Featuring tender rice noodles tossed in a tangy-sweet tamarind sauce, it's loaded with golden pan-fried tofu, crunchy bean sprouts, crisp carrots, and fragrant garlic. Optional scrambled eggs lend depth to the dish, while garnishes of chopped peanuts, fresh cilantro, and lime wedges provide the perfect finishing touch. Ready in under 40 minutes, this recipe is easy to make and customizable, with the option to add Sriracha for a spicy kick or omit eggs for a fully vegan version. Perfect for weeknight dinners or entertaining, Vegetarian Pad Thai offers an irresistible combination of textures and flavors that's sure to delight.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 8 oz Firm tofu
- 3 cloves Garlic, minced
- 2 Eggs (optional, omit for vegan)
- 2 cups Bean sprouts
- 1 Carrot, julienned
- 4 stalks Green onions, sliced
- 1 cup Chopped peanuts
- 0.5 cup Fresh cilantro, chopped
- 4 Lime wedges
- 3 tbsp Soy sauce
- 2 tbsp Tamarind paste
- 1.5 tbsp Brown sugar
- 1 tsp Sriracha (optional for spice)
- 2 tbsp Water
Instructions
Soak the rice noodles in warm water for 20-30 minutes until soft, then drain and set aside.
In a small bowl, combine soy sauce, tamarind paste, brown sugar, Sriracha (if using), and water to make the Pad Thai sauce. Stir until fully mixed.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu, cut into small cubes, and pan-fry until golden on all sides. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and sauté for 30 seconds until fragrant.
If using eggs, crack them into the pan and scramble until just cooked. Push the eggs to one side of the pan.
Add the soaked rice noodles to the wok, along with the Pad Thai sauce. Toss to coat the noodles evenly.
Return the tofu to the wok and add bean sprouts, julienned carrot, and half of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Remove the wok from heat and sprinkle in half of the chopped peanuts and cilantro. Toss to combine.
Serve the Vegetarian Pad Thai on plates or bowls. Garnish with the remaining green onions, chopped peanuts, and cilantro.
Serve with lime wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 59.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1875 mg | 144% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2891 mg | 62% | |
*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.
