Meatless Pad Thai

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Servings: 10 Difficulty: Advanced
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A vibrant, plant-based stir-fry balancing sweet, sour, and savory flavors with chewy rice noodles and crispy tofu.
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This Meatless Pad Thai is a vibrant, plant-based twist on the classic Thai street food favorite. Silky rice noodles are stir-fried with savory tamari, sweet tamarind paste, and tangy lime juice to create a perfect balance of sweet, sour, and salty flavors. Crispy golden tofu cubes and crunchy bean sprouts add delightful texture, while roasted peanuts provide a nutty finish. It’s a quick, satisfying meal perfect for busy weeknights or a light lunch. Packed with fresh aromatics like garlic and ginger, this dish delivers authentic restaurant-quality flavor without the meat, making it an ideal choice for vegans and vegetarians alike.

Meatless Pad Thai recipe image
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Meatless Pad Thai

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 205.0

Description

This Meatless Pad Thai is a vibrant, plant-based twist on the classic Thai street food favorite. Silky rice noodles are stir-fried with savory tamari, sweet tamarind paste, and tangy lime juice to create a perfect balance of sweet, sour, and salty flavors. Crispy golden tofu cubes and crunchy bean sprouts add delightful texture, while roasted peanuts provide a nutty finish. It&# 226;ÂÂs a quick, satisfying meal perfect for busy weeknights or a light lunch. Packed with fresh aromatics like garlic and ginger, this dish delivers authentic restaurant-quality flavor without the meat, making it an ideal choice for vegans and vegetarians alike.

Ingredients

Directions

  1. Soak the Pad Thai noodles in warm water until softened, then drain and set aside.
  2. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
  3. Add the chopped garlic and sauté for 30 seconds until fragrant but not browned.
  4. Add the drained noodles to the wok and toss with the garlic and remaining oil.
  5. Pour in the water and reduce heat to low, covering the wok to steam the noodles until tender.
  6. Uncover and add the diced tofu, chopped salted radish, ground peanuts, and dried shrimps.
  7. Stir in the fish sauce, sugar, and vinegar, mixing well to coat the noodles evenly.
  8. Increase heat to medium and stir-fry for 2 minutes to combine flavors.
  9. Push noodles to the side to create a well in the center of the wok.
  10. Crack the eggs into the well and scramble them with 1 tablespoon of oil until just set.
  11. Break the scrambled eggs into small pieces and mix them thoroughly with the noodles.
  12. Increase heat to high and add the bean sprouts, tossing quickly for 1-2 minutes.
  13. Remove from heat and sprinkle with ground dried chilies, extra sugar, and sliced green onions.
  14. Squeeze fresh lime juice over the top to taste.
  15. Serve immediately while hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 205.0kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 2.5g13%
Cholesterol 13.7mg5%
Sodium 367.9mg16%
Total Carbohydrate 13.1g5%
Dietary Fiber 0.9g4%
Sugars 0.4g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pad thai, meatless, vegan, thai, noodles, stir fry, tofu, bean sprouts, peanuts, quick dinner, plant based, asian cuisine, rice noodles, healthy, easy recipe, weeknight meal, dairy free, gluten free option
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