Thai · easy

Vegetable Pad Thai

Name: Vegetable Pad Thai
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz Rice Noodles; 14 oz Extra-firm Tofu; 2 cups Bean Sprouts; 4 stalks Green Onions; 3 cloves Garlic; 2 tbsp Tamarind Paste; 2 tbsp Soy Sauce; 1 tbsp Brown Sugar; 1 tbsp Rice Vinegar; 1/4 cup Roasted Peanuts; 1 medium Lime; 2 tbsp Vegetable Oil

Rice noodles tossed with crispy tofu, bean sprouts, and a tangy tamarind sauce.

30 min
Total: 4
Serves: $11.50
Est. cost: 420
Cal/serving

Dietary, as tagged

Vegan
Gluten-free
Dairy-free
Meatless

Parent noteContains peanuts — check for nut allergies before serving to children.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Rice Noodles8 oz
Extra-firm Tofu14 oz
Bean Sprouts2 cups
Green Onions4 stalks
Garlic3 cloves
Tamarind Paste2 tbsp
Soy Sauce2 tbsp
Brown Sugar1 tbsp
Rice Vinegar1 tbsp
Roasted Peanuts1/4 cup
Lime1 medium
Vegetable Oil2 tbsp

Method

01
Soak rice noodles in warm water 8 minutes. Drain.
02
Press tofu dry, cut into small cubes. Pan-fry in oil over high heat until golden on all sides, about 5 minutes.
03
Whisk tamarind paste, soy sauce, brown sugar, and rice vinegar in a small bowl.
04
Push tofu aside, add garlic, stir 30 seconds. Add noodles and sauce, toss 2 minutes.
05
Add bean sprouts and green onions, toss 1 minute. Serve with crushed peanuts and lime wedges.

420
Calories: 16g
Protein: 56g
Carbs: 14g
Fat