Vegetarian Pad Thai With Garlic Chives
A classic Thai street food staple featuring stir-fried rice noodles, savory tamarind sauce, and aromatic garlic chives.
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Ingredients
- 8 oz dried flat rice noodles
- 1 block extra firm tofu, cubed
- 3 tablespoons tamarind paste
- 2 tablespoons vegetarian stir-fry sauce (mushroom based)
- 3 tablespoons palm sugar or brown sugar
- 1 bunch garlic chives, cut into 2-inch pieces
- 2 cups fresh bean sprouts
- 2 pcs large eggs, lightly beaten(optional)
- 3 tablespoons vegetable oil
- 1/4 cup crushed roasted peanuts
- 4 pcs lime wedges
- 1 teaspoon red chili flakes(optional)
Instructions
- 1
Soak rice noodles in lukewarm water for 30 minutes until flexible but firm (al dente), then drain.
- 2
Whisk together tamarind paste, vegetarian stir-fry sauce, and sugar in a small bowl to create the sauce.
- 3
Heat 2 tablespoons of oil in a wok over high heat and sear tofu cubes until golden brown on all sides.
- 4
Push tofu to the side, add remaining oil, and scramble the eggs until just set.
- 5
Add the drained noodles and the prepared sauce to the wok, tossing constantly until noodles absorb the liquid.
- 6
Fold in the garlic chives and half of the bean sprouts, stir-frying for 1-2 minutes until chives are bright green and slightly wilted.
- 7
Remove from heat and stir in half of the crushed peanuts.
- 8
Serve immediately topped with remaining bean sprouts, peanuts, and lime wedges on the side.
Nutrition per Serving
415
Calories
14g
Protein
62g
Carbs
15g
Fat
4g
Fiber
14g
Sugar
880mg
Sodium
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