Vegetarian Pad Thai
Cook Time
Cook Time
  • 4ounces dried, pad Thai-style rice noodles
  • 4 1/2tablespoons lime juiceabout 2 limes
  • 4 1/2tablespoons low-sodium, gluten-free tamari
  • 4 1/2tablespoons dark-brown sugar
  • 3tablespoons water
  • 4-5large cloves garlicminced
  • 1pound string beanstrimmed
  • 1bunch scallions (about 6), ends trimmed
  • 2tablespoons toasted or plain sesame oil
  • 1pound extra-firm, plain or Asian-seasoned baked tofudiced
  • 1large eggbeaten
  • 12ounces mung bean sprouts
  • 1cup chopped fresh cilantro
  • 1/2cup dry-roasted peanutschopped
  • 1fresh lime, cut into six wedgesfor garnish
  1. Submerge rice noodles in a large bowl filled with hot water. Let rest until soft and white, about 20 minutes.
  2. In a medium bowl, combine lime juice, tamari, brown sugar, water, and garlic; whisk until sugar dissolves.
  3. Cut string beans and scallions into 1-inch pieces. Place a wok or large skillet over medium-high heat. When hot, add oil, swirling to coat inside of pan. Add string beans and scallions; stir-fry 5 minutes. Add tofu and egg; stir-fry 3 minutes.
  4. Drain noodles and add to pan, along with bean sprouts and lime juice mixture. Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes. Spoon into shallow bowls. Sprinkle with cilantro and peanuts and garnish with lime wedges.
Recipe Notes
Nutrition Facts
Vegetarian Pad Thai
Amount Per Serving
Calories 331 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 31mg 10%
Sodium 528mg 22%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 331 cal, 12g fat (5g mono, 5g poly, 2g sat), 31mg chol, 15g protein, 44g carb, 6g fiber, 528mg sodium