Vegetarian Pad Thai
A delicious homemade version of the classic Thai street food, this Vegetarian Pad Thai is packed with tofu, fresh vegetables, and a tangy sauce.
15 min
Prep
20 min
Cook
4
Serves
420
Calories
Macros · per serving
20g protein
58g carbs
14g fat
Ingredients
For 4 servings
- 8 oz rice noodles
- 14 oz tofu
- 3 tbsp soy sauce
- 2 lime
- 2 tbsp sugar
- 2 eggs
- 2 cups bean sprouts
- 4 green onions
- 1 cup peanuts
- 2 tbsp vegetable oil
- 3 clove garlic
- 1 red bell pepper
- 1 carrot
- 1 tsp chili powder
- salt — to taste
Instructions
- 1
Cook the rice noodles according to the package instructions. Drain and set aside.
- 2
Cut the tofu into small cubes and marinate in 1 tablespoon soy sauce.
- 3
In a small bowl, mix together the juice of 1 lime, sugar, and remaining soy sauce. Set aside.
- 4
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu and cook until golden. Remove and set aside.
- 5
In the same pan, add the remaining oil and sauté minced garlic until fragrant.
- 6
Add sliced red bell pepper and grated carrot to the pan, stir-frying for 3-4 minutes until softened.
- 7
Push the vegetables to the side of the pan and crack in the eggs, scrambling them until fully cooked.
- 8
Add the cooked noodles, prepared sauce, and chili powder to the pan, tossing everything together until well combined.
- 9
Stir in the cooked tofu, bean sprouts, and chopped green onions. Cook for another 2-3 minutes.
- 10
Adjust seasoning with salt and additional lime juice as needed.
- 11
Serve the pad thai topped with crushed peanuts and lime wedges on the side.
Cook it this week.
NeatEat plans Vegetarian Pad Thai — and the rest of your week — around your budget, groceries included.