Vegan Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wide rice noodles stir-fried with tofu, vegetables, and aromatics in a sweet and sour tamarind sauce, topped with peanuts and fresh herbs. A vibrant, restaurant-quality dish that satisfies as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 oz. (120 g) dried rice noodles
- 1/2 block (200 g / 7 oz.) extra firm tofu (, drained and cut to 1/2” (1 cm) squares)
- 3 tablespoons soy sauce
- 3 tablespoons vegetarian oyster sauce ((*Footnote 1))
- 3 tablespoons palm sugar (or brown sugar)
- 2 tablespoons tamarind paste
- 1/2 cup chickpea flour
- 1/4 teaspoon black salt (or regular salt)
- 1/2 cup water
- 3 tablespoons peanut oil (or vegetable oil)
- 1 1/2 cup shredded carrots
- 3 shallots (or 1/2 small onion) (, sliced)
- 5 cloves garlic, minced
- 2 green onions (, sliced)
- 1 1/2 cup bean sprouts (, plus extra for garnish)
- 1/4 cup finely chopped peanuts (, plus extra for garnish)
- Lime wedges
- Chopped cilantro leaves ((Optional))
- Thinly sliced chili peppers ((Optional))
At a glance
PER SERVING · TIME 30M
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
- 10m
- Sodium
- 1316mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 201mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.