Oh My Veggies · by Nicole★ 5.0 (2)
Veggie Pad Thai
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 17%
CARBS 71G58% OF CAL
5G FIBER56G OTHER10G TOTAL SUGAR
FAT 20G37% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian pad thai with rice noodles, bok choy, and tofu tossed in an authentic tamarind sauce and topped with peanuts and sprouts. A restaurant-quality takeout alternative.
mainthaistir frybowltofueggs🍲 stockpot🥄 saucepan🍳 skillet🍜 wokdairy freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 1/2 tablespoon Asian chili paste (or to taste)
- 1 1/2 tablespoons soy sauce
- 1/4 cup + 2 tablespoons vegetable broth
- 1 15-ounce package extra firm tofu, pressed for at least 15 minutes and cut into 1/2 inch strips (optional)
- 1/4 cup cooking oil (plus a little extra (see note))
- 8 oz. Pad Thai (flat rice noodles)
- 4 heads baby bok choy
- 3 garlic cloves (minced)
- 2 eggs (optional)
- 4 scallions (sliced into 2-inch pieces)
- 1/4 cup chopped peanuts
- 1 cup bean sprouts
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 17%
CARBS 71G58% OF CAL
5G FIBER56G OTHER10G TOTAL SUGAR
FAT 20G37% OF CAL
2G SAT18G 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
- 30m
- Sodium
- 665mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.