Vegan Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan Pad Thai with chewy rice noodles, crispy tofu, and vegetables in a sweet and tangy tamarind sauce ready in 20 minutes. Tastes like the restaurant version, with all the flavor and none of the animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces wide flat rice noodles
- 3 tablespoons avocado oil
- 7.5 ounces extra firm tofu (pressed and cut into 1⁄2-inch cubes)
- 2 tablespoons tamarind paste
- ⅓ cup tamari sauce (or low-sodium soy sauce)
- 2 tbsp brown sugar (or coconut sugar)
- 2 tbsp rice wine vinegar
- 1-3 tsp chili garlic sauce (to taste)
- 1 bell pepper (sliced thinly)
- 8 ounces sliced baby bella mushrooms
- 1 lime (juiced)
- 2 cups bean sprouts
- ½ cup roasted peanuts (chopped)
- ¼ cup fresh cilantro
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
- 5m
- Cook
- 20m
- Sodium
- 1664mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 204mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1664MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.