Tofu Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick vegan pad Thai made with rice noodles, tofu, and a tangy peanut sauce with fresh herbs. This plant-based stir-fry comes together in under 30 minutes for any night of the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 350 g wide rice noodles
- 2 tbsp sesame oil (30 ml)
- 1 package extra firm tofu, pressed and cubed (454 g)
- 4 large cloves of garlic, minced (30 g)
- 1 large shallot, sliced (60 g)
- 1 bunch green onions, thinly sliced (110 g)
- 1 tsp chili flakes
- 1 cup fresh bean sprouts (110 g)
- 1 cup roasted peanuts (115 g, optional for serving)
- finely chopped cilantro (optional for serving)
- fresh lime wedges (optional for serving)
- 2 tbsp tamarind paste (30 g)
- 1/2 cup light soy sauce (120 ml)
- 1/4 cup coconut sugar (60 g)
- 1/4 cup creamy peanut butter (60 g)
- 1/4 cup lime juice (60 ml)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1081mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 258mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1081MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.