Name: Vegan Pad Thai
Cook time: 30 min
Yield: 1745 grams
Ingredients: 10 oz of rice noodles, dry (285 g); 3 tablespoons of olive oil (41 g); 2 packages of extra firm tofu (684 g); 4 tbsp of liquid aminos (60 g); 2 tbsp of rice vinegar (30 g); 4 tbsps of syrups, maple or sugar free (80 g); 2 limes, raw (134 g); 1 tsp sriracha (7 g); 3 medium carrots, raw (183 g); 3 stalks of spring onions (36 g); 1/2 cup of coriander leaves, raw (8 g); 1/2 cup of peanuts, chopped, dry-roasted, without salt (73 g); 1 cup of mung beans, canned, drained (125 g)

Ingredients

or10 oz of rice noodles, dry (285 g)

or3 tablespoons of olive oil (41 g)

or2 packages of extra firm tofu (684 g)

or4 tbsp of liquid aminos (60 g)

or2 tbsp of rice vinegar (30 g)

or4 tbsps of syrups, maple or sugar free (80 g)

or2 limes, raw (134 g)

or1 tsp sriracha (7 g)

or3 medium carrots, raw (183 g)

or3 stalks of spring onions (36 g)

or1/2 cup of coriander leaves, raw (8 g)

or1/2 cup of peanuts, chopped, dry-roasted, without salt (73 g)

or1 cup of mung beans, canned, drained (125 g)

Preparation

Prepare all of your ingredients before you begin. Slice the carrots, chop the spring onions, coriander and the peanuts. Press your tofu if needed (if you can get vacuum packed extra-firm tofu there is no need to press it), and then chop into 1/2 inch cubes.

Cook the noodles: bBring a large pan of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.

Make the sauce: Stir together 4 tablespoons coconut aminos 2 tablespoons rice vinegar 4 tablespoons pure maple syrup 2 tablespoons fresh lime juice 1 teaspoon Sriracha hot sauce Set aside.

Fry the tofu: in a large pan (you can use the same pan you boiled the noodles in), heat the oil over a medium-high heat. Add the tofu, and fry it until all sides are golden brown.

To the pan with the tofu, add the noodles, sauce, carrots, spring onions and half of the coriander. Stir as it warms up.

Sprinkle with peanuts and more coriander on the top of each serving, with lime wedges and mung bean sprouts on the side.

Nutritional information

	Per 100 g	Per portion (291 g)	% DRI
Energy	169 kcal	490 kcal	25 %
Protein	9 g	27 g	53 %
Carbohydrate	20 g	58 g	22 %
Sugars	4 g	12 g	14 %
Fat	7 g	21 g	30 %
Fatty acids, total saturated	1 g	3 g	17 %
Fiber	2 g	5 g	20 %
Sodium	1255 mg	3650 mg	152 %

Recipes ofJoanna Derry

Health Coach

Feel good on the inside.. look good on the outside.

Vegan Pad Thai

Saturday, February 07, 2026