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
  • 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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