Description
A quick and delicious vegan pad thai made with rice noodles, crispy tofu, a tangy-sweet sauce, and fresh toppings. Ready in just 30 minutes.
Ingredients
7 oz rice noodles
14 oz extra-firm tofu, pressed and cubed
2 tbsp vegetable oil
1 cup julienned carrots
3 green onions, chopped
1/2 cup chopped cilantro
1/2 cup crushed peanuts
1 cup mung bean sprouts (optional)
2 limes, cut into wedges
Sauce:
4 tbsp low-sodium soy sauce
2 tbsp rice vinegar
4 tbsp maple syrup
2 tbsp lime juice
1 tsp Sriracha
Instructions
1. Press tofu and cut into cubes
2. Prepare vegetables and toppings
3. Cook rice noodles and rinse in cold water
4. Whisk together sauce ingredients
5. Pan-fry tofu until golden brown
6. Add noodles, sauce, carrots, green onions to pan
7. Mix tofu back in and stir until heated
8. Serve hot with toppings and lime juice
Notes
Use tamari for gluten-free version
Swap tofu for tempeh or more veggies if desired
Store leftovers in fridge up to 2 days; add water when reheating
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 16g
- Sodium: 754mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg