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Vegetarian Pad Thai

Category: Pastas & Rice
Servings: 6
Prep + Cooking Time: 30 Minutes

Ingredients: (Conversion Chart)

  • 6 ounces rice stick noodles
  • cup honey
  • cup mirin
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha (Thai chili sauce)
  • 1 tablespoons fresh lime juice
  • cup peanut oil, divided
  • 3 cups diced extra-firm tofu
  • 1 red onion, halved and sliced
  • 3 cloves garlic, minced
  • 1 carrot, peeled and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 2 small eggs, lightly beaten
  • 3 scallions, chopped
  • 2 cups bean sprouts
  • cup chopped fresh coriander
  • cup chopped unsalted peanuts
  • Lime wedges, to serve


  1. Cook noodles according to package directions. Drain and set aside.
  2. Meanwhile, in a bowl, whisk together the honey, mirin, soy sauce, Sriracha, and lime juice. Set aside.
  3. In a large nonstick skillet, heat 2 tablespoons oil over high heat. Add tofu and stir-fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  4. Heat remaining 2 tablespoons oil in skillet over high heat. Add onion and garlic, and stir-fry until onion softens. Add carrot and bell pepper, and stir-fry until carrot is tender, about 1 to 2 minutes. Make a well in the center of the vegetables. Pour the egg into the well and stir-fry until partially cooked. Add noodles and reserved honey mixture, and stir until combined.
  5. Add the tofu, scallions, bean sprouts, and coriander, and stir-fry until combined and heated through.
  6. To serve, divide among serving bowls and garnish with peanuts and lime wedges.

Nutrition Info:

382 calories (16g protein, 48g carbohydrate, 14g fat) per serving

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