Description
A simple and delicious plant-based pad thai recipe.
Ingredients
Scale
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup tofu, cubed
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 bell pepper, sliced
- 3 green onions, chopped
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- Chopped peanuts for garnish
- Lime wedges for serving
Instructions
- Cook rice noodles according to package instructions.
- Heat oil in a pan over medium heat.
- Add garlic and tofu, sauté until tofu is golden.
- Add carrots and bell pepper, stir-fry for 2-3 minutes.
- Add cooked noodles, bean sprouts, soy sauce, peanut butter, and lime juice.
- Toss everything together until well combined.
- Garnish with green onions and peanuts.
- Serve with lime wedges.
Notes
- Adjust the spice level by adding chili flakes.
- Use any vegetables you prefer.
- For a gluten-free option, use gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: plant based pad thai, vegan pad thai, Thai recipe