Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pad thai with rice noodles, tofu, and vegetables tossed in a tangy tamarind and lime sauce. The dish is aromatic with garlic and spice, topped with peanuts and fresh herbs. A plant-based take on the Thai classic, satisfying as a standalone meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup reduced-sodium tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons tamarind liquid (or 1 teaspoon tamarind paste mixed with 2 tablespoons water)
- 1/4 cup natural sugar
- 8 ounces rice noodles
- 4 tablespoons grapeseed or sunflower oil (divided)
- 1 pound soft or firm tofu (drained, patted dry, and crumbled)
- 1 tablespoon nutritional yeast
- 1/4 teaspoon ground turmeric
- Salt to taste
- 4 ounces shiitake mushrooms (rinsed, patted dry, and cut into 1/4-inch slices)
- 1 medium carrot (shredded)
- 4 garlic cloves (minced)
- 2 teaspoons Thai red chili paste
- 1/2 medium red bell pepper (cut into 1/4-inch slices)
- 3 cups tightly packed fresh spinach
- 2 cups fresh bean sprouts
- 1/4 cup chopped roasted peanuts
- Cilantro leaves and lime wedges (to garnish)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1160mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 194mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.