Pod's Pad Thai

Indulge in the vibrant flavors of "Pod's Pad Thai," a plant-forward twist on the classic Thai street food favorite. This easy-to-make recipe features tender rice noodles tossed in a tangy-sweet tamarind and soy sauce, with pops of protein-packed edamame and golden, crispy tofu. Aromatic shallots, garlic, and scrambled eggs create the perfect savory base, while crunchy bean sprouts, roasted peanuts, and fresh green onions lend texture and freshness to every bite. Ready in just 35 minutes, this vegetarian Pad Thai is a quick weeknight dinner that’s bursting with bold flavors and wholesome ingredients. Serve it hot with a squeeze of fresh lime for a citrusy zing that completes this irresistible dish. Perfect for Thai food enthusiasts looking for a homemade dinner option that’s both satisfying and customizable!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 1 cup Edamame pods (shelled)
• 2 tbsp Peanut oil or vegetable oil
• 2 small Shallots, finely diced
• 3 Garlic cloves, minced
• 8 oz Extra-firm tofu, cubed
• 2 Eggs, lightly beaten
• 1 cup Bean sprouts
• 0.5 cup Chopped roasted peanuts
• 3 Green onions, chopped
• 1 Lime, cut into wedges
• 3 tbsp Soy sauce
• 2 tbsp Tamarind paste
• 2 tbsp Brown sugar
• 1 tsp Crushed red pepper flakes
• 0 Salt, to taste

Directions

Step 1

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

Step 2

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium heat. Add the cubed tofu and cook until golden and crispy on all sides, about 5 minutes. Remove and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of oil. Sauté the diced shallots and minced garlic until fragrant, about 2 minutes.

Step 4

Push the shallots and garlic to one side of the skillet and pour the beaten eggs into the empty side. Scramble them until fully cooked, then mix them with the sautéed shallots and garlic.

Step 5

Add the shelled edamame pods and cooked tofu back into the skillet. Stir to combine.

Step 6

In a small bowl, mix together the soy sauce, tamarind paste, brown sugar, and red pepper flakes. Pour this sauce into the skillet and toss to coat all the ingredients.

Step 7

Add the cooked rice noodles to the skillet. Gently toss everything together until the noodles are evenly coated in the sauce.

Step 8

Stir in the bean sprouts and cook for another 2 minutes, just until they are slightly softened.

Step 9

Remove the skillet from heat and garnish with chopped peanuts and green onions.

Step 10

Serve hot with lime wedges on the side for squeezing over the Pad Thai before eating.

Nutrition Facts

Serving size	(1509.0g)

Amount per serving	% Daily Value*
Calories	2048.4

Total Fat 107.2g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 372mg	0%
Sodium 2944.6mg	0%
Total Carbohydrate 188.2g	0%
Dietary Fiber 36.6g	0%
Total Sugars 62.0g
Protein 114.6g	0%

Vitamin D 82IU	0%
Calcium 2146.8mg	0%
Iron 23.5mg	0%
Potassium 3916.0mg	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: 44.3%

Protein: 21.1%

Carbs: 34.6%