A plant-based take on the Thai street-food classic with tofu, tamarind and a punchy peanut crunch.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Vegan Pad Thai – Rice Noodles with Tofu and Peanuts contains 450 calories per serving: 22 g protein, 60 g carbohydrate and 14 g fat. It takes 35 minutes in total and makes 2 servings.
Vegan Pad Thai is a plant-based version of the Thai classic made with tofu and tamari instead of fish sauce. Balanced with a tamarind-lime sauce, it makes a protein-rich lunch or dinner.
Soak the rice noodles in warm water for 15 minutes until pliable, then drain.
Whisk together the tamarind paste, tamari, maple syrup and lime juice to make the sauce.
Heat the oil in a wok over high heat and fry the tofu until golden on all sides, then set aside.
Add the garlic to the wok and stir-fry for 20 seconds until fragrant.
Add the drained noodles and the sauce, tossing constantly for 2 minutes.
Return the tofu, add the bean sprouts and scallions and stir-fry for another 2 minutes.
Remove from the heat and toss through half of the crushed peanuts.
Serve topped with the remaining peanuts and extra lime wedges.
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