What’s for Dinner Wednesday: Vegan Pad Thai Recipe

What’s for Dinner Wednesday: Vegan Pad Thai Recipe

This easy 30-Minute Vegan Pad Thai recipe is made with rice noodles, fried tofu, veggies, & a simple, yet delicious, sauce. Try it as a family dinner or a healthy meal prep option while conquering your Challenge!
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
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Ingredients
  • 7 oz stir fry rice noodles
  • 2-3 tablespoons vegetable oil
  • 16 oz block extra-firm tofu, cut into 1/2” cubes
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Sauce
  • 4 tablespoons soy sauce (low sodium for best nutritional effect)
  • 2 tablespoons rice vinegar
  • 4 tablespoons pure maple syrup
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon Sriracha
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Vegetables
  • 1 cup julienne sliced carrots
  • 3 sliced green onions
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For the Extra Pizazz When Serving:
  • 2 limes, cut into wedges
  • 1/4 cup cilantro, chopped
  • 1/4 cup crushed or chopped peanuts
  • 1/4 cup mung bean sprouts
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  • Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu and prepare all of the different portions into separate dishes to make this as easy as possible to prepare.

  • Cook the noodles: Bring a large pot of lightly salted water to a boil. Add the noodles and cook for approximately 1 minute, or until softened. Remove the noodles from heat, and let them soak in the water for about 5-7 minutes. Once expanded, strain and rinse with cold water. Set aside until you’re ready to add into the combined pot. 

  • Make the sauceStir all the sauce ingredients together in a small bowl and set it aside until you’re ready to add it into the combined pot.

  • Fry the tofu: In the same pan that you originally cooked the noodles in, heat yyour oil over medium heat. Add the diced tofu pieces to the heated oil and fry it until all sides are golden brown.

  • Once your tofu has been seared on all sides until lightly golden brown, add the noodles, sauce, carrots, green onions and half of the portion of cilantro. Stir the combined mixture, wilting the vegetables and cooking them to a tender state. 

  • Sprinkle the peanuts and remaining cilantro on the top of each plate serve, lightly squeezing fresh lime juice from the wedges on the top of the plate, covering the dish evenly.  Add the mung bean sprouts on the side, as preferred, for a special and optional added touch.

    • Serving: 1 Serving
    • Calories: 500kcal
    • Carbohydrates: 68g
    • Protein: 17g
    • Fat: 19g
    • Saturated Fat: 8g
    • Sodium: 754mg
    • Potassium: 585mg
    • Fiber: 5g
    • Sugar: 16g
    • Vitamin A: 5571IU
    • Vitamin C: 13mg
    • Calcium: 111mg
    • Iron: 3mg
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