Vegetarian Pad Thai Chicken

Indulge in the vibrant flavors of Vegetarian Pad Thai Chicken—a plant-based twist on the classic Thai street food that’s both hearty and healthy. Featuring tender rice noodles, golden cubes of crispy tofu, and a medley of fresh veggies like julienned carrots, bean sprouts, and red bell peppers, this dish is tossed in a tangy, umami-rich tamarind sauce that’s perfectly balanced with a hint of sweetness and spice. Garnished with crushed peanuts, fresh cilantro, and lime wedges, this recipe delivers authentic Pad Thai flavor while remaining vegetarian-friendly. Ready in just 35 minutes, it’s the ultimate meal for a quick weeknight dinner or an impressive crowd-pleaser. Rich in textures and bold in taste, this Vegetarian Pad Thai Chicken guarantees to satisfy your cravings while keeping things wholesome.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 14 ounces Extra firm tofu
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 large Eggs
• 2 cups Bean sprouts
• 4 stalks Green onions, sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Crushed peanuts
• 1 whole Fresh lime, cut into wedges
• 0.5 cup Cilantro, chopped
• 3 tablespoons Soy sauce
• 2 tablespoons Tamarind paste
• 2 tablespoons Brown sugar
• 1 tablespoon Sriracha
• 0.5 teaspoon Salt

Directions

Step 1

Soak the rice noodles in hot water for 10-12 minutes or until they're tender but firm. Drain and set aside.

Step 2

Cut the tofu into cubes. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove the tofu from the pan and set aside.

Step 3

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

Step 4

Beat the eggs in a bowl and pour them into the pan. Scramble them gently until fully cooked. Push them to one side of the pan.

Step 5

Add the drained noodles, cooked tofu, bean sprouts, green onions, julienned carrot, and red bell pepper to the pan. Toss everything together gently.

Step 6

In a small bowl, mix together soy sauce, tamarind paste, brown sugar, sriracha, and salt. Pour the sauce over the noodle mixture in the pan.

Step 7

Toss everything together until well combined and heated through, about 3-5 minutes.

Step 8

Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, fresh lime wedges, and chopped cilantro.

Step 9

Serve immediately and enjoy your vegetarian Pad Thai!

Nutrition Facts

Serving size	(1681.2g)

Amount per serving	% Daily Value*
Calories	2550.1

Total Fat 159.5g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 25.4g
Cholesterol 372mg	0%
Sodium 4228.3mg	0%
Total Carbohydrate 182.3g	0%
Dietary Fiber 39.1g	0%
Total Sugars 67.1g
Protein 132.3g	0%

Vitamin D 82IU	0%
Calcium 3149.4mg	0%
Iron 24.2mg	0%
Potassium 3889.5mg	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: 53.3%

Protein: 19.6%

Carbs: 27.1%