Low Fat Low Cal Vegan Pad Thai

Light, flavorful, and completely plant-based, this Low Fat Low Cal Vegan Pad Thai is the perfect guilt-free indulgence for your next meal! Loaded with vibrant vegetables like julienned carrots, crisp red bell peppers, and spiralized zucchini, this nutrient-packed dish swaps the usual heavy oils for a simple vegetable broth sauté, keeping it light yet satisfying. A tangy tamarind and soy sauce blend infused with garlic, ginger, and a touch of maple syrup brings that signature sweet-and-savory Pad Thai flavor without unnecessary calories. Topped off with fresh cilantro, mung bean sprouts, and a squeeze of lime, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or meal prep. As a low-fat, low-calorie vegan alternative to the classic dish, it’s perfect for anyone pursuing a healthy, plant-powered lifestyle while still enjoying comfort food at its finest!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 medium (julienned) Carrot
• 1 medium (sliced thinly) Red bell pepper
• 1 medium (spiralized or julienned) Zucchini
• 3 stalks (sliced) Green onion
• 1 cup Mung bean sprouts
• 3 cloves (minced) Garlic
• 1 teaspoon (minced) Fresh ginger
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Tamarind paste
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 1 teaspoon Chili garlic sauce
• 8 ounces (pressed and cubed) Tofu (extra firm)
• 2 tablespoons Vegetable broth
• 1 large (cut into wedges) Lime
• 2 tablespoons (chopped) Fresh cilantro
• 2 tablespoons Crushed peanuts (optional)

Directions

Step 1

Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a small bowl, combine the soy sauce, tamarind paste, maple syrup, rice vinegar, and chili garlic sauce to make the sauce. Mix well and set aside.

Step 3

Heat a large nonstick skillet or wok over medium heat. Add the vegetable broth and sauté the garlic and ginger for 1-2 minutes until fragrant.

Step 4

Add the cubed tofu to the skillet and cook for 3-4 minutes, flipping occasionally, until lightly browned on all sides.

Step 5

Add the carrots, bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.

Step 6

Lower the heat to medium-low. Add the cooked noodles and sauce to the skillet. Toss gently to combine, ensuring the noodles are evenly coated with the sauce.

Step 7

Stir in the green onions and mung bean sprouts. Cook for an additional 1-2 minutes, just until warmed through.

Step 8

Remove from heat. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of crushed peanuts if desired.

Step 9

Serve hot and enjoy your Low Fat Low Cal Vegan Pad Thai!

Nutrition Facts

Serving size	(1346.4g)

Amount per serving	% Daily Value*
Calories	991.9

Total Fat 27.9g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 4186.2mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 44.1g
Protein 63.1g	0%

Vitamin D 0IU	0%
Calcium 1749.0mg	0%
Iron 14.1mg	0%
Potassium 2114.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 24.0%

Carbs: 52.2%