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Pad Thai – possibly one of the most widely consumed meals around the world. Chances are, you have probably tried it at least once in your life. And if not, then we need to change that!
A dish this popular has to have something good about it, right? Well, it actually has a lot of good somethings. It’s very easy to make, it is bursting at the seams with flavor and texture, and it contains a host of essential vitamins and minerals. It also originates from a part of the world that is infused with rich culture and the heart of some of the most amazing food I have ever tried – Thailand. I have been lucky enough to visit this place several times throughout my life and still, every time I visit, eating some vegan Pad Thai is at the top of my to-do list.
So, let’s take a dive into this flavorsome world of Pad Thai, and take a closer look at what this dish contains.
To make this meal, you will need 12 ingredients and 20 minutes.
To start this recipe off, we will use rice noodles and tofu. Individually, these ingredients are impressive but together, they are a powerhouse of nutrition. Rice noodles are low in fat and healthy alternative to regular pasta, while the tofu provides us with protein, iron, calcium and all 8 essential amino acids.
We then add in carrots, soybean sprouts, chili, garlic, and peanuts. This provides us with and additional source of protein and fiber, as well as vitamin K, antioxidants, folate, vitamin C, biotin, copper, and vitamin E. So to sum it up, this dish is super dooper healthy!
The Pad Thai recipe is the perfect meal for lunch or dinner (or whenever you feel like eating it!) because it’s:
Due to the tofu in this recipe, I recommend consuming this meal fresh after cooking. All things tend to taste so much better when fresh. However, if you do need to store any left overs, you can do so by placing it in an airtight container and popping it in the fridge for up 24 hours.
And there you have it! Our vegan friendly Pad Thai recipe. I hope you enjoy this as much as I do and until next time, happy cooking!
For the noodles
For the sprouts
For the vegetables
For the sauce
For the topping
|Amount Per Serving|
|Calories 412||From Fat 164|
|% Daily Value*|
|Total Fat 18g||27.98%|
|Saturated Fat 3g||13.29%|
|Trans Fat 0g|
|Total Carbohydrate 43g||14.43%|
|Dietry Fiber 4g||15%|
|Vitamin A 6010.26IU||120.21%|
|Vitamin B-12 1µg||16.68%|
|Vitamin B-6 0.6mg||30.16%|
|Vitamin C 15.92mg||26.54%|
|Vitamin D 70.7IU||17.68%|
|Vitamin E 2.46mg||8.2%|
|Vitamin K1 (phylloquinone) 19.39µg||24.24%|
|Pantothenic acid 0.73mg||7.29%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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