Easy Vegetarian Pad Thai
Enjoy the vibrant flavors and textures of Easy Vegetarian Pad Thai, a quick and satisfying dish perfect for busy weeknights. This delightful stir-fry features tender rice noodles, colorful vegetables, and savory tofu, all brought together with a tangy tamarind sauce. Simple to prepare yet impressive enough for gatherings, this recipe is sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 8 oz rice noodles
- 1 cup firm tofu, cubed
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- ½ cup green onions, chopped
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp brown sugar
- 1 tsp chili powder (adjust to taste)
- ¼ cup peanuts, chopped
- 1 cup bean sprouts
Instructions
- Soak rice noodles in hot water for about 15 minutes until soft but firm. Drain.
- In a large pan over medium-high heat, sauté cubed tofu in oil until golden brown (5–7 minutes).
- Add bell peppers and carrots; stir-fry for 3–4 minutes until slightly softened.
- In a bowl, whisk together tamarind paste, soy sauce, lime juice, brown sugar, and chili powder. Pour over vegetables.
- Gently toss in softened rice noodles and mix until evenly coated (about 2 minutes).
- Stir in bean sprouts and chopped peanuts just before serving. Serve hot with lime wedges.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: For added protein, substitute tofu with chickpeas or tempeh. Customize with your favorite vegetables or nuts for extra crunch. Store leftovers in an airtight container in the fridge for up to three days; reheat on medium heat with a splash of water if needed.