Vegetarian Pad Thai


Who would have thought Pad Thai would not only be healthy, but a quick meal??

Vegetarian Pad Thai


Serves 4


1/2 bag of Roland Pad Thai Noodles

1 package of firm tofu, cooked and ready to go (See recipe)

1 tbsp oil

2 large eggs

1 package of fresh bean sprouts (or one can drained well)

2-3 scallions chopped

2 frozen cubes of garlic (if you don’t have this use fresh and cook before eggs)

shredded carrots (optional)

For the Sauce:

1/4c lime juice

1 tbsp fish sauce

4 tbsp soy sauce

pinch or two of red pepper flakes

1tsp sesame oil

Cook Pad thai noodles according to directions, set aside in a collander and drain well. Spray cooking spray on top

Bring a large non stick skillet to medium high heat. Add 1 tbsp oil and cook the eggs scrambling them (add garlic before if using fresh)

Add the scallions and frozen cubes of garlic

Add noodles and all sauce ingredients up to the sesame oil

Mix well until all combined, bring to medium heat add the bean sprouts toss with tongs

Remove from heat. Add to a plate. chop up some peanuts, rip up some fresh cilantro and add shredded carrots for that extra crunch and flavor

Nutrition Information

1 serving= 1 1/2c

Calories 291

Protein: 17.4g

Fat: 4.6g

Carbs 38.3g

Calories in a restaurant portion of Pad Thai ~970kcal

Calories saved: 680!

Time at home, making this quickly on a weeknight…priceless!


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