Vegan Pad Thai with Rice Noodles & Tofu

Name: Vegan Pad Thai with Rice Noodles & Tofu
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 400 g Rice noodles; 400 g firm tofu; 200 g bean sprouts; 150 g carrots; 50 g scallions; 60 g peanuts; 60 g tamarind paste; 60 ml tamari; 30 ml lime juice; 40 ml maple syrup; 5 g chili flakes; 15 g garlic; 30 ml vegetable oil

Classic Pad Thai made vegan with rice noodles, tofu, and a tangy tamarind sauce. Loaded with veggies and peanuts for a satisfying meal.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 18 g
Fat: 16 g
Carbs: 68 g

Ingredients

for 4 servings

Rice noodles400 g
firm tofu400 g
bean sprouts200 g
carrots150 g
scallions50 g
peanuts60 g
tamarind paste60 g
tamari60 ml
lime juice30 ml
maple syrup40 ml
chili flakes5 g
garlic15 g
vegetable oil30 ml

Method

6 steps

Soak rice noodles in warm water for 20 minutes until pliable, then drain.
Whisk tamarind paste, tamari, lime juice, and maple syrup in a small bowl to create the sauce.
Heat vegetable oil in a large wok over medium-high heat. Add cubed tofu and minced garlic, stir-frying until golden.
Add sliced carrots and scallions to the wok, cooking for 2 minutes.
Add the drained noodles and the prepared sauce to the wok. Toss continuously until the noodles are tender and coated.
Serve immediately, garnished with fresh bean sprouts, crushed peanuts, and chili flakes.