Vegetarian Pad Thai

Thailand is a magical place with the kindest people and delicious food. In the 3 months we got to live there, I ate so much delicious Thai food, and even got to take a cooking class where I learned a version of this recipe…this vegetarian version is sure to please any meat eater!⠀

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5 from 7 votes

Vegetarian Pad Thai

Thailand is a magical place with the kindest people and delicious food. In the 3 months we got to live there, I ate so much delicious thai food, and even got to take a cooking class where I learned a version of this recipe...this vegetarian version is sure to please any meat eater!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main, Main Course

Cuisine: American, Thai

Servings: 4

Calories: 631kcal

Author: Candice

Ingredients

• 1 lb. Pad Thai noodles
• 1 lb. extra firm tofu cut into 1-inch squares
• 1 small bunch scallions greens and whites sliced
• 6 oz. bean sprouts
• 2 medium carrots thinly sliced
• 2-3 garlic cloves minced
• 2 eggs
• 2 tbsp flavorless oil like sunflower seed or canola
• 1.5 tbsp soy sauce
• 2 tbsp miso paste
• 1.5 tbsp anchovy fish sauce or use the vegan fish sauce recipe below
• 1 tbsp sugar
• Optional: basil to garnish

Instructions

• Bring a pot of water to boil. Cook the noodles 1 minute shorter than advised on the package, ~3 minutes. Drain and set aside.
• In the meantime, fry the tofu in a non stick pan with 2 tbsp oil until golden. Add the garlic. Fry until fragrant.
• Mix the soy sauce, miso, fish sauce, and sugar in a small bowl.
• Scramble the eggs in bowl.
• Add the noodles, the sauce you mixed, and stir well.
• Push the noodles to the side and add the eggs to the bottom of the pan. Spread them around and mix them in.
• Add the bean sprouts, carrots, and scallions. Stir well. Cover, turn to simmer, and allow the carrots to slightly steam for 2 minutes.
• Top with basil and serve!

Nutrition

Calories: 631kcal | Carbohydrates: 108g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 1557mg | Potassium: 451mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5245IU | Vitamin C: 8.4mg | Calcium: 94mg | Iron: 3.4mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!