Vegan Pad Thai
Pad Thai is a popular Thai street food dish that was created in the 1930s as part of a campaign to promote nationalism and cultural identity.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 200 gram Rice Noodles
- 200 gram Firm Tofu
- 150 gram Carrots
- 100 gram Bean Sprouts
- 50 gram Spring Onions
- 2 clove Garlic
- 50 gram Peanuts
- 1 piece Lime
- 10 gram Fresh Cilantro
- 2 tablespoon Vegetable Oil
- 3 tablespoon Soy Sauce
- 2 tablespoon Tamarind Paste
- 1 tablespoon Maple Syrup
- 1 teaspoon Chili Flakes
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, combine soy sauce, tamarind paste, maple syrup, and chili flakes. Set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and stir-fry for 1 minute.
- Add diced tofu and cook until lightly browned, about 5 minutes.
- Add sliced carrots and stir-fry for 2 minutes.
- Push the ingredients to one side of the pan and crack an egg into the empty space. Scramble the egg until cooked.
- Add cooked rice noodles to the pan and pour the prepared sauce over them. Toss everything together until well coated.
- Add bean sprouts and spring onions, and cook for an additional 2 minutes.
- Remove from heat and squeeze lime juice over the pad Thai.
- Serve hot, garnished with crushed peanuts and fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.