No Meat Lotsa Heat Pad Thai

Turn up the heat with this bold and flavorful "No Meat Lotsa Heat Pad Thai!" This plant-based twist on the beloved Thai classic is loaded with vibrant vegetables, crispy tofu, and tender rice noodles, all tossed in a tantalizingly spicy tamarind and soy-based sauce. Perfectly balanced with the crunch of julienned carrots, bell pepper, bean sprouts, and a garnish of crushed peanuts and fresh cilantro, every bite packs a playful mix of textures and fiery flavor. Quick to prepare in under 35 minutes, this vegan Pad Thai is ideal for weeknight dinners or an adventurous Meatless Monday. Adjust the spice level to your liking, and don’t forget to serve it with lime wedges for an irresistible zesty finish! Whether you're a spice lover or just craving a healthier takeout favorite, this dish will ignite your taste buds.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 2 tablespoons Peanut oil (or vegetable oil)
• 3 pieces Garlic cloves, minced
• 2 pieces Red chilies, finely chopped
• 8 ounces Firm tofu, cut into small cubes
• 1 medium Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 1 cup Bean sprouts
• 3 stalks Green onions, chopped
• 1 quarter cup Crushed peanuts
• 2 tablespoons Fresh cilantro, roughly chopped
• 1 whole Lime, cut into wedges
• 3 tablespoons Soy sauce
• 1.5 tablespoons Tamarind paste
• 2 tablespoons Brown sugar
• 1 tablespoon Sriracha or chili garlic paste
• 2 tablespoons Water

Directions

Step 1

Start by preparing the rice noodles. Soak them in warm water according to the package instructions until they are soft but still slightly firm. Drain and set aside.

Step 2

In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, sriracha, and water to make the pad thai sauce. Set aside.

Step 3

Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning frequently, until golden and crispy. Remove the tofu from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of peanut oil. Add the minced garlic and chopped red chilies. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the julienned carrots and bell pepper slices to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch.

Step 6

Push the vegetables to one side of the pan and add the prepared rice noodles. Pour the pad thai sauce over the noodles and toss well to coat evenly.

Step 7

Return the cooked tofu to the pan and gently fold it into the noodles and vegetables. Add the bean sprouts and cook for an additional 2 minutes until everything is heated through.

Step 8

Remove the pan from the heat and garnish the pad thai with crushed peanuts, chopped green onions, and fresh cilantro.

Step 9

Serve immediately with lime wedges on the side for an extra zesty kick. Enjoy your spicy vegan Pad Thai!

Nutrition Facts

Serving size	1048.4 grams (1048.4g)

Amount per serving	% Daily Value*
Calories	1329

Total Fat 66.00g	85%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2712mg	118%
Total Carbohydrate 139.80g	51%
Dietary Fiber 20.50g	73%
Total Sugars 50.90g
Protein 59.60g	119%

Vitamin D 0IU	0%
Calcium 1752mg	135%
Iron 11mg	62%
Potassium 1991mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 17.1%

Carbs: 40.2%