|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 5g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An authentic pad Thai recipe usually has tamarind juice or pulp to give it a distinct orange hue and sweet flavor. Tamarind can be hard to find, however, depending on where you live. Try this easy vegetarian and vegan version with tofu instead. Scroll down for more Thai noodle dishes to try.
Note: Need this vegan Pad Thai to be gluten-free as well? Just use a wheat-free soy sauce substitute, such as tamari or Bragg's Liquid Aminos.
- 1 pound Asian-style rice noodles
- 1/4 cup soy sauce (or tamari if you need it to be gluten-free)
- 1/2 cup lime juice
- 2 tablespoons peanut butter
- 2 tablespoons hot sauce
- 1/4 cup sugar
- 1 block tofu (diced)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 2 tablespoons sesame oil
- 1/2 cup bean sprouts
- 1/4 cup chopped or crushed peanuts (optional)
- 4 green onions/scallions (sliced)
Cook noodles according to package instructions.
Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.
In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.
Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.
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