Veggie Pad Thai Recipe

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Veggie Pad Thai
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  1. Soak noodles in hot water until slightly limp; drain and set aside. In a medium bowl, combine fish sauce, soy sauce, tamarind(or other) juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside. Prepare and measure all of the other ingredients before beginning to cook.
  2. Heat oil in a wok or large skillet over high heat. When oil is hot, working quickly, add garlic, mushrooms, and greens, lower heat slightly, and saute until mushrooms are about halfway done, about 5-8 minutes. Add cayenne pepper and paprika and toss to combine. Add noodles and radish mixture and toss well. Add bean sprouts and tofu and toss. Add peanuts and scallions and toss. When all the ingredients are heated through, remove from heat. Garnish with shredded eggs, lime wedges, and cilantro if desired. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.16 Kcal (1705 kJ)
Calories from fat 244.86 Kcal
% Daily Value*
Total Fat 27.21g 42%
Cholesterol 92.23mg 31%
Sodium 1374.44mg 57%
Potassium 557.76mg 12%
Total Carbs 24.84g 8%
Sugars 12.53g 50%
Dietary Fiber 6.51g 26%
Protein 19.9g 40%
Vitamin C 26.7mg 45%
Vitamin A 1.6mg 53%
Iron 44mg 245%
Calcium 171.8mg 17%
Amount Per 100 g
Calories 129.05 Kcal (540 kJ)
Calories from fat 77.61 Kcal
% Daily Value*
Total Fat 8.62g 42%
Cholesterol 29.23mg 31%
Sodium 435.64mg 57%
Potassium 176.79mg 12%
Total Carbs 7.87g 8%
Sugars 3.97g 50%
Dietary Fiber 2.06g 26%
Protein 6.31g 40%
Vitamin C 8.5mg 45%
Vitamin A 0.5mg 53%
Iron 14mg 245%
Calcium 54.5mg 17%

* 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

  • 9.6
  • 11

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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