How To Make Vegan Pad Thai
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 cup tofu, diced
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tbsp lime juice
Instructions
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Cook rice noodles according to package instructions. Drain and set aside.
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Heat vegetable oil in a large pan or wok over medium heat. Add onion and garlic, sauté until softened.
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Add tofu and cook until lightly browned.
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Stir in carrots and cook for 2 minutes.
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Add cooked rice noodles, bean sprouts, green onions, and peanuts to the pan. Mix well.
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In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, and lime juice. Pour the sauce over the noodle mixture.
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Stir fry for an additional 2-3 minutes until everything is well coated and heated through.
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Serve hot and garnish with additional chopped peanuts and lime wedges if desired.
Nutrition
- Calories : 372kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Sodium : 544mg
- Total Carbohydrates : 49g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 11g
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