Vegetarian Pad Thai Chicken
Discover the irresistible flavors of Vegetarian Pad Thai Chicken—a plant-based twist on the classic Thai street food favorite. This vibrant dish features tender rice noodles, crispy golden tofu, and a medley of fresh vegetables like julienned carrots, red bell peppers, and crunchy bean sprouts, all tossed in a tangy and slightly spicy tamarind-soy sauce. Topped with crushed peanuts, a sprinkle of fresh cilantro, and a squeeze of lime, this recipe is bursting with bold, zesty notes and delightful textures. Quick to prepare in just 35 minutes, this one-pan wonder is perfect for weeknight dinners or entertaining guests. Packed with protein and flavor, it's a vegetarian recipe that will satisfy every noodle lover’s craving! Keywords: vegetarian pad thai, tofu pad thai recipe, easy vegetarian Thai noodles, tamarind sauce noodles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Rice noodles
- 14 ounces Extra firm tofu
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs
- 2 cups Bean sprouts
- 4 stalks Green onions, sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Crushed peanuts
- 1 whole Fresh lime, cut into wedges
- 0.5 cup Cilantro, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Tamarind paste
- 2 tablespoons Brown sugar
- 1 tablespoon Sriracha
- 0.5 teaspoon Salt
Instructions
Soak the rice noodles in hot water for 10-12 minutes or until they're tender but firm. Drain and set aside.
Cut the tofu into cubes. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and minced garlic. Cook for about 30 seconds until fragrant.
Beat the eggs in a bowl and pour them into the pan. Scramble them gently until fully cooked. Push them to one side of the pan.
Add the drained noodles, cooked tofu, bean sprouts, green onions, julienned carrot, and red bell pepper to the pan. Toss everything together gently.
In a small bowl, mix together soy sauce, tamarind paste, brown sugar, sriracha, and salt. Pour the sauce over the noodle mixture in the pan.
Toss everything together until well combined and heated through, about 3-5 minutes.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, fresh lime wedges, and chopped cilantro.
Serve immediately and enjoy your vegetarian Pad Thai!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 67.1 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3149 mg | 242% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3890 mg | 83% | |
*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.
