Pad Thai (Vegan Recipe) Recipe
Ingredients
- Tamari – 3tbsp
- Sugar – 3tbsp
- Tomato Paste – 1tbsp
- Asian Hot sauce (like Sriracha sauce) – 1tbsp
- Rice Wine Vinegar – 2tbsp
- Tamarind concentrate or Lime juice – 1½tbsp
- Salt - to taste
- For the Pad Thai:
- Pad Thai Noodles – 8 oz., cooked according to package directions
- Tofu – 8 oz. drained and pressed cut into small cubes or triangles
- Red onion – 1 small, cut in half and thinly sliced
- Garlic – 1 clove, minced
- Lemongrass – ½ tbsp, finely minced
- Bean sprouts – 1 cup
- Scallions – 4, sliced into 1 ½” lengths
- Dry red chili – 1, crumbled
- Roasted peanuts – ¼ cup, chopped
- Cilantro – 2 tbsp, chopped
- Lemon wedges for serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 832g | |
| Calories 692 | |
| Calories from Fat 231 | 33% |
| Total Fat 25.69g | 32% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3146mg | 131% |
| Potassium 1604mg | 46% |
| Total Carbs 88.96g | 24% |
| Dietary Fiber 10.7g | 36% |
| Sugars 65.11g | 43% |
| Protein 35.8g | 57% |
