Vegetarian Pad Thai Recipe

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Vegetarian Pad Thai
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Ingredients
15
Count
Nutrition
583
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Cook noodles according to package directions; generally this involves soaking in very hot water for several minutes and rinsing under cool water.
  2. Meanwhile, make sauce by soaking tamarind pulp in boiling water in a small bowl, stirring occasionally, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Alternatively, dissolve tamarind concentrate in hot water. Add soy or fish sauce, brown sugar and Sriracha, stirring until sugar is dissolved.
  3. Heat 1 1/2 cups oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8-12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl; reserve oil. Spread fried shallots on paper towels to drain. Wipe wok clean.
  4. Pat tofu dry. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, turning occasionally, until golden, 5-8 minutes. Transfer tofu to paper towels to drain using slotted spoon. Pour off frying oil and reserve.
  5. Lightly beat eggs and salt. Heat 2 T shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat sides of wok. Cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  6. Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 T shallot oil and swirl to coat side of wok. Stir-fry white and pale green scallions, garlic, carrots and remaining shallots until softened, about 1 minute.
  7. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, 1 cup of bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce, until noodles are tender, about 2 minutes.
  8. Stir in additional sauce if desired, then stir in eggs and transfer to a serving dish.
  9. Sprinkle pad thai with peanuts, fried shallots, and remaining scallions. Serve with lime wedges, remaining bean sprouts, cilantro sprigs, and Sriracha.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 582.91 Kcal (2441 kJ)
Calories from fat 189.53 Kcal
% Daily Value*
Total Fat 21.06g 32%
Cholesterol 186mg 62%
Sodium 1782.22mg 74%
Potassium 647.69mg 14%
Total Carbs 84.46g 28%
Sugars 22.02g 88%
Dietary Fiber 6.4g 26%
Protein 17.58g 35%
Vitamin C 18.8mg 31%
Iron 4.2mg 23%
Calcium 120.6mg 12%
Amount Per 100 g
Calories 165 Kcal (691 kJ)
Calories from fat 53.65 Kcal
% Daily Value*
Total Fat 5.96g 32%
Cholesterol 52.65mg 62%
Sodium 504.47mg 74%
Potassium 183.33mg 14%
Total Carbs 23.91g 28%
Sugars 6.23g 88%
Dietary Fiber 1.81g 26%
Protein 4.98g 35%
Vitamin C 5.3mg 31%
Iron 1.2mg 23%
Calcium 34.1mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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