Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content and is less processed.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and provide a similar crunch.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides acidity with fewer calories.

Bring a pot of water to boil for the noodles.

Soak quarter pound of thin rice noodles in the boiling water for 2-3 minutes.

Stir the noodles to get rid of excess starch.

Thinly slice a quarter pound of fried tofu.

Chop about 70 grams of broccoli into bite-sized pieces.

Thinly slice half a carrot into matchsticks.

Finely slice half a red onion.

Chop down 35 grams of chinese chives.

In a nonstick pan over medium heat, drizzle olive oil and sauté the onions for a couple of minutes.

Add broccoli and tofu to the pan and sauté for a few minutes.

Add the carrots, soaked noodles, chives, and 50 grams of bean sprouts to the pan.

Prepare the sauce by mixing 2 tbsp tamarind paste, 1 tbsp maple syrup, 2 tbsp soy sauce, and a splash of lime juice.

Add the sauce to the pan and sauté everything together for another few minutes.

Plate the dish and sprinkle with crushed roasted peanuts and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens