Vegetarian Pad Thai

Dinners, Lunch, Thai

 

Vegetarian Pad Thai
This vegetarian version of Pad Thai has all of the great flavor of the original, but without fish sauce. If you skip the egg, it's now a vegan dish. These simple changes makes this a real crowd pleaser!
plate of pad thai
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Course: Dinner
Cuisine: Thai
Keyword: Pasta, Tofu, Vegan, Vegetarian
Servings: 6 servings
Calories: 800kcal
Author: Chef Bill Collins

Ingredients

  • ½ lb Pad Thai (rice) noodles
  • â…” cup water
  • 2 tablespoons Braggs Liquid Aminos (or Coconut Aminos)
  • 2 tablespoons umami powder
  • 3 tbsp sugar or agave
  • Zest of one lime
  • juice of one lime
  • 1 tsp paprika
  • 6 shakes Tabasco
  • 2-4 tbsp vegetable oil
  • 1 egg, beaten (optional)
  • 1 pound extra firm tofu (cut into ½"-¾" cubes)
  • 3 garlic cloves, peeled and minced
  • ¼ cup peanuts, chopped
  • 3 scallions sliced (or ¼ cup cilantro)
  • ½ lb bean sprouts

Instructions

  • Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions.  You can even leave them for a few hours.  They won’t disintegrate.
  • Combine water, Bragg's liquid aminos, umami powder, sugar, lime zest and juice, paprika, and Tabasco in a bowl.  Set aside.
  • When noodles are done soaking, drain and set aside
  • Place a wok or large skillet over a high heat. When it's heated, add approximately ½ tablespoon of oil, and cook/scramble the egg. Remove from pan and set aside.  Add a tablespoon of oil to the pan, and add the tofu. Cook for 2-3 minutes, until the tofu starts to brown. It won't be evenly browned on all sides, which is fine.  Removethe tofu, and set it aside
  • Add ½ tablespoon of oil to the pan, then the garlic and 1 tablespoon of the peanuts.  Sauté for 30 seconds, or until the garlic becomes fragrant
  • Add the noodles and half of the sauce mixture to the pan. Cook over a medium-high heat for 2-3 minutes, or until the noodles are cooked through. If the mixture seems to be a bit dry, splash in some more of the sauce
  • Add the egg and tofu briefly back into the pan to reheat
  • Remove from the heat, and add the sprouts and scallions (or cilantro) and combine.  Remove from pan, and place on serving platter
  • Spread the remaining peanuts over the top, and serve

Notes

Makes approximately 6 servings
Nutrition Facts
Vegetarian Pad Thai
Serving Size
 
6 g
Amount per Serving
Calories
800
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
27
mg
9
%
Sodium
 
243
mg
11
%
Potassium
 
265
mg
8
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
11
g
22
%
Vitamin A
 
135
IU
3
%
Vitamin C
 
8
mg
10
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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