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RECIPE
16 INGREDIENTS13 STEPS1HR 30MIN

Vegetarian Pad Thai

4.7
3 Ratings
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Tina Sawasdee at SideChef

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This recipe is a vegetarian version of Pad Thai, Thailand’s most famous dish. It’s so flavorful. Even without the most important ingredient, fish sauce, you will still taste the tanginess and sweetness that is needed for Pad Thai. Moreover, adding mushrooms will give a meaty texture to this vegetarian Pad Thai!
1HR 30MIN
Total Time

Tina Sawasdee at SideChef

Recipe developer at SideChef.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 pckg
Rice Noodles
1 3/4 cups
1 cup
Bean Sprouts
4 oz
Firm Tofu
5 oz
Shiitake Mushrooms
2
Shallots
2 cloves
3 Tbsp
Vegetable Oil
1 pinch
1
cut into wedges

Pad Thai Sauce

1/3 cup
Tamarind Paste
1 Tbsp

Toppings

1 tsp
Crushed Red Pepper Flakes
1 Tbsp
Crushed  Peanuts

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Nutrition Per Serving

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CALORIES
814
FAT
31.2 g
PROTEIN
18.8 g
CARBS
122.3 g

Cooking Instructions

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Step 1
Soak the Rice Noodles (1/2 package) in room temperature water for about an hour or until the noodles are soft.
Step 2
Mince the Garlic (2 clove). Dice the Shallot (2).
Step 3
Chop the Fresh Chives (3 ounce) into 2-inch pieces.
Step 4
Remove stem from the Shiitake Mushroom (0.25 pound) and slice.
Step 5
Pat dry the Firm Tofu (4 ounce) and cut into ¼-inch cubes.
Step 6
Make the Pad Thai sauce, mix together Coconut Sugar (4 1/2 tablespoon), Tamarind Paste (5 tablespoon), and Soy Sauce (1 tablespoon).
Step 7
Heat Vegetable Oil (3 tablespoon) over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.
Step 8
In the same wok over medium-high heat, add mushrooms and a pinch of Salt (1 pinch) then cook for 3 minutes or until they are soft. Then set aside.
Step 9
In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.
Step 10
Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.
Step 11
Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the Egg (2) for about 1 minute or until the egg has completely cooked through.
Step 12
Add chive and Bean Sprouts (4 ounce). Stir in the noodles and mix until combined. Cook for 2 minutes.
Step 13
Sprinkle Peanuts (1 tablespoon) on top. Serve with Crushed Red Pepper Flakes (1 teaspoon) and a Lime (1).

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Nutrition Per Serving
Calories
814
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
19.4 g
97%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
122.3 g
44%
Fiber
6.0 g
21%
Sugars
43.7 g
--
Protein
18.8 g
38%
Sodium
2581.2 mg
112%
Vitamin D
1.2 µg
6%
Calcium
226.6 mg
17%
Iron
5.2 mg
29%
Potassium
848.5 mg
18%
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