Vegetable Pad Thai Recipe

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 ounces) whole wheat fettuccine; 1/4 cup rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons fish sauce or additional reduced-sodium soy sauce; 1 tablespoon lime juice; Dash Louisiana-style hot sauce; 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes; 3 teaspoons canola oil, divided; 2 medium carrots, grated; 2 cups fresh snow peas, halved; 3 garlic cloves, minced; 2 large eggs, lightly beaten; 2 cups bean sprouts; 3 green onions, chopped; 1/2 cup minced fresh cilantro; 1/4 cup unsalted peanuts, chopped

Servings: persons

1 package (12 ounces) whole wheat fettuccine
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
3 teaspoons canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped

1
Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2
In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
3
Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package (12 ounces) whole wheat fettuccine, 1/4 cup rice vinegar, 3 tablespoons reduced-sodium soy sauce, 2 tablespoons brown sugar, and more.

Yes, Vegetable Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Pad Thai

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