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Vegan Pad Thai

VEGAN INSANITY(18)
Krista K: "Added mushrooms and used more rice noodle cause I…" Read More
18Ingredients
30Minutes
490Calories
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Vegan Pad Thai

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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. olive oil (divided)
  • 1/2 block super firm tofu (drained and chopped into cubes*)
  • 1 cup rice noodles
  • 1 head broccoli (very small chopped florets)
  • 2 zucchini (large, spiralized)
  • 1/2 red pepper (small, sliced thin)
  • 1 garlic cloves (medium, minced)
  • 4 green onions (chopped small)
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1 Tbsp. tomato paste
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. lime juice
  • 2 tsp. sesame oil
  • 1/4 tsp. garlic powder
  • 1/2 cup peanuts
  • 1 Tbsp. sesame seeds
  • fresh cilantro (or parsley, chopped)
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    NutritionView More

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    490Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories490Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium1160mg48%
    Potassium1330mg38%
    Protein22g43%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber11g44%
    Sugars20g40%
    Vitamin A45%
    Vitamin C340%
    Calcium50%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Reviewer Profile Image
    Krista K 8 months ago
    Added mushrooms and used more rice noodle cause I didnt have zucchini. My husband loved it.
    Reviewer Profile Image
    GRB a year ago
    Tasty! I used chili garlic sauce instead of tomato paste and shredded carrot instead of zucchini.
    Reviewer Profile Image
    Wini Pitford 2 years ago
    Wonderful flavor. The directions were easy to follow, and I particularly liked the sauce recipe.
    Reviewer Profile Image
    Megan Phillips 2 years ago
    So yummy!! i didn’t use the tofu but it was enough with even just the veggies :)
    Reviewer Profile Image
    Loved the sauce! I modified a bit bc I had seitan on hand instead of tofu, and used the veggies I had in the fridge ( carrots, yellow onion & red & yellow peppers) also didn’t have brown sugar - used regular instead and it still came out great!
    Reviewer Profile Image
    Bob M. 3 years ago
    first try, awesome recipe
    Reviewer Profile Image
    NimbleHomeChef 3 years ago
    It was awesome! Best one I’ve used so far...
    Reviewer Profile Image
    Kiera Halfyard 3 years ago
    Didn’t really taste like pad Thai but kinda good
    Reviewer Profile Image
    Megan 3 years ago
    really delicious sauce. in the future i would either chop the zucchini or buy spiralized. it took so long for not much of a difference to the recipe.
    Reviewer Profile Image
    Josh 3 years ago
    Recipe was great. The sauce was a bit sweet, and I substituted the tofu for mushrooms. All in all it was enjoyable.
    Reviewer Profile Image
    Joanne J. 4 years ago
    It was really tasty.
    Reviewer Profile Image
    Jen 4 years ago
    I would not make it again
    Reviewer Profile Image
    Christina Burden 4 years ago
    Definitely a ton of food but sooo good!! It took me closer to an hour with prep and cook time but it turned out fantastic! Will make again
    Reviewer Profile Image
    Kimberly Zultak 5 years ago
    Amazing better than any restaurant
    Reviewer Profile Image
    Michelle Laycock 5 years ago
    Mmm so tasty. I would use entire block of Tofu next time, more veggies less noodles.
    Reviewer Profile Image
    Anderson 5 years ago
    Added some nut butter for a more peanut taste - was very good
    Reviewer Profile Image
    Allie Caudill 6 years ago
    SO GOOD! The only thing I would suggest is to double the sauce and tofu. Will definitely be making this one again.
    Reviewer Profile Image
    Kathryn B. 6 years ago
    Delicious! Made it exactly according to the recipe, and I feel like I have finally nailed the taste of pad Thai!

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