Vegetarian Pad Thai

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Prep Time: 
25 minutes
Number of Servings: 
4

Ingredients

  • 1/4 cup gluten-free tamari sauce
  • 1/4 cup apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp peanut or almond butter
  • 2 tsp oil, divided
  • 2 eggs, beaten
  • 12 oz extra-firm tofu, cubed
  • 3 cloves garlic, minced
  • 4 scallions, chopped (separate white and green parts)
  • 1 Tbsp gluten-free chili sauce
  • 4 cups mung bean sprouts
  • 1/4 cup bamboo shoots
  • 2 limes, cut in wedges

Directions

  1. Whisk together tamari, vinegar, sugar, and peanut butter until smooth. Set aside.
  2. Add 1 teaspoon of the oil to a skillet set over medium heat. Add beaten eggs and stir-fry until eggs are scrambled and cooked through.
  3. Add remaining teaspoon of oil to skillet with eggs. Add tofu, garlic, white parts of scallions, and chili sauce. Stir-fry mixture for 2 to 3 minutes. 
  4. Add bean sprouts and stir-fry until wilted. Add bamboo shoots and stir in peanut sauce.
  5. Garnish with green parts of scallions and lime wedges. 
Nutrition Info: 

214 Calories, 15 g Protein, 20 g Carbohydrates, 4 g Fiber, 11 g Total fat (2 g sat, 3 g mono, 4 g poly), 580 mg Sodium, Excellent source of Vitamin C, Good source of Manganese.

Contributor: 

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook, and learn, in the process.

Read more from The Taste for Life Test Kitchen