Super Yummy Vegetarian Pad Thai

Get ready to savor the bold flavors of *Super Yummy Vegetarian Pad Thai*, a quick and wholesome meat-free twist on the classic Thai street food favorite. This vibrant dish combines chewy rice noodles, crispy golden tofu, and a medley of fresh vegetables—like julienned carrots, crunchy bean sprouts, and sweet red bell pepper—all tossed in a tangy, homemade Pad Thai sauce made with tamarind paste, soy sauce, and a hint of brown sugar. With scrambled eggs for added richness and garnishes of chopped peanuts and zesty lime wedges, every bite is a tantalizing balance of savory, sweet, and sour. Ready in just 35 minutes, this vegetarian Pad Thai is perfect for busy weeknights or impressing guests with authentic Asian-inspired cuisine. Plus, it’s easy to customize with optional heat from sriracha or chili paste. Serve up this flavor-packed dish for a satisfying meal that will have everyone craving seconds!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 250 grams firm tofu
• 2 tablespoons vegetable oil
• 3 cloves garlic cloves, minced
• 2 units medium carrots, julienned
• 1 unit red bell pepper, thinly sliced
• 1 cup bean sprouts
• 3 stalks green onions, chopped
• 0.25 cup unsalted peanuts, chopped
• 1 unit lime, cut into wedges
• 3 tablespoons soy sauce
• 1.5 tablespoons tamarind paste
• 1 tablespoon brown sugar
• 1 teaspoon sriracha or chili paste (optional)
• 2 units eggs

Directions

Step 1

Prepare the rice noodles according to package instructions. Drain and set aside.

Step 2

Press the tofu to remove excess moisture, then cut it into small cubes.

Step 3

In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, and sriracha (if using). Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and cook for 30 seconds until fragrant.

Step 6

Add the julienned carrots and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until they are slightly softened.

Step 7

Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them with the vegetables.

Step 8

Add the cooked rice noodles, tofu, and sauce to the skillet. Toss everything gently to coat the noodles and ingredients with the sauce. Cook for 2-3 minutes until heated through.

Step 9

Remove the skillet from heat and stir in the bean sprouts and chopped green onions.

Step 10

Serve hot, garnished with chopped peanuts and lime wedges. Enjoy your Super Yummy Vegetarian Pad Thai!

Nutrition Facts

Serving size	(652.5g)

Amount per serving	% Daily Value*
Calories	814.8

Total Fat 41.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 631.1mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 36.7g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 139.0mg	0%
Iron 4.2mg	0%
Potassium 1051.2mg	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: 43.6%

Protein: 8.0%

Carbs: 48.4%