Tofu and Vegetable Pad Thai Recipe

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Tofu and Vegetable Pad Thai
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  1. Cook rice noodles according to package directions, drain and keep aside.
  2. Mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika. Reserve to use later.
  3. Heat oil in large pan or wok. When hot, add garlic and sauté for 30 seconds. Add tofu and cook about 1 minute or until just beginning to brown. Push tofu and garlic to the side, add egg beaters and scramble.
  4. Add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
  5. Add cooked noodles and reserved sauce. Mix with vegetables until coated. Continue to heat 1-2 minutes until sauce is slightly thickened.
  6. Separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 316.18 Kcal (1324 kJ)
Calories from fat 89.84 Kcal
% Daily Value*
Total Fat 9.98g 15%
Sodium 633.31mg 26%
Potassium 564.8mg 12%
Total Carbs 44.83g 15%
Sugars 9.58g 38%
Dietary Fiber 5.15g 21%
Protein 14.95g 30%
Vitamin C 56.1mg 94%
Vitamin A 1.5mg 50%
Iron 70.7mg 393%
Calcium 195.2mg 20%
Amount Per 100 g
Calories 84.5 Kcal (354 kJ)
Calories from fat 24.01 Kcal
% Daily Value*
Total Fat 2.67g 15%
Sodium 169.25mg 26%
Potassium 150.94mg 12%
Total Carbs 11.98g 15%
Sugars 2.56g 38%
Dietary Fiber 1.38g 21%
Protein 4g 30%
Vitamin C 15mg 94%
Vitamin A 0.4mg 50%
Iron 18.9mg 393%
Calcium 52.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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