Vegetarian Classic Pad Thai Noodles

Savor the vibrant flavors of Thailand with our Vegetarian Classic Pad Thai Noodles, a plant-based twist on an iconic dish that's perfect for quick weeknight dinners or a flavorful meal any day. This recipe features tender rice noodles tossed with golden sautéed tofu, crisp bell peppers, julienned carrots, and fresh bean sprouts, all coated in a rich, tangy Pad Thai sauce made with tamarind, soy sauce, and a hint of sriracha for a subtle kick. Topped with crushed peanuts, chopped cilantro, and a squeeze of lime, this dish delivers the perfect balance of sweet, savory, and zesty flavors. Ready in just 35 minutes and packed with vibrant textures, this vegetarian Pad Thai is as satisfying as it is nutritious, making it a must-try for noodle lovers and fans of Thai cuisine alike.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 14 oz Firm tofu
• 2 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 4 Green onions, chopped
• 1 cup Bean sprouts
• 1 Carrot, julienned
• 1 Red bell pepper, sliced
• 0.25 cup Unsalted roasted peanuts, crushed
• 0.25 cup Cilantro, chopped
• 1 Lime, cut into wedges
• 3 tablespoons Soy sauce
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 2 tablespoons Rice vinegar
• 1 teaspoon Sriracha

Directions

Step 1

Soak the rice noodles according to the package instructions until softened, then drain and set aside.

Step 2

Press the tofu to remove excess moisture and cut into 1-inch cubes.

Step 3

In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté the tofu until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper, julienned carrots, and half of the chopped green onions. Sauté for 3-4 minutes until just tender.

Step 6

In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and sriracha to make the Pad Thai sauce.

Step 7

Add the soaked rice noodles to the skillet along with the cooked tofu, bean sprouts, and the prepared sauce.

Step 8

Toss everything together and cook for about 2-3 minutes until heated through and the noodles are well coated in the sauce.

Step 9

Serve the Pad Thai hot, garnished with crushed peanuts, the remaining green onions, chopped cilantro, and lime wedges on the side.

Nutrition Facts

Serving size	(1610.8g)

Amount per serving	% Daily Value*
Calories	1378.2

Total Fat 66.1g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2669.7mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 48.5g
Protein 74.3g	0%

Vitamin D 0IU	0%
Calcium 1084.1mg	0%
Iron 18.0mg	0%
Potassium 3108.5mg	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: 39.5%

Protein: 19.7%

Carbs: 40.7%