Ministry of Curry · by Archana Mundhe★ 4.5 (22)
Vegetarian Pad Thai
NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 48%
CARBS 85G48% OF CAL
9G FIBER25G SUGAR51G OTHER
FAT 32G41% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles are tossed with tofu, eggs, and vegetables in a wok with pad thai sauce, finished with peanuts and cilantro. Balanced sweet, sour, and spicy notes with soft noodles. A quick Thai-inspired weeknight dinner.
mainthaistir frypastatofu🍜 wokdairy freegluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz Extra Firm Tofu baked
- 8 oz rice noodles (A Taste of Thai linguini rice noodles)
- 5 cups water
- 3 tablespoons oil
- 1 tablespoon garlic (minced)
- 1 bunch scallions
- 1 small red pepper
- 1 small yellow pepper
- 2 eggs (whisked)
- 6 oz Pad Thai Sauce (**)
- 3 cups bean sprouts
- ½ cup peanuts (roasted and coarsely chopped)
- ½ cup cilantro (finely chopped)
- ½ lime cut into 4 wedges
At a glance
PER SERVING · TIME 30M
CAL 35%·PRO 48%
CARBS 85G48% OF CAL
9G FIBER25G SUGAR51G OTHER
FAT 32G41% OF CAL
4G SAT28G UNSAT
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
- 15m
- Sodium
- 954mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 356mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.