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A classic Thai noodle dish made vegan with crispy tofu, rice noodles, bean sprouts, and a tangy-sweet tamarind sauce topped with crushed peanuts.
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Soak rice noodles in warm water for 20 minutes, then drain.
Press and cube tofu. Fry in a hot wok with oil until golden and crispy.
Make pad thai sauce: mix soy sauce, lime juice, maple syrup, sriracha, and a splash of water.
In the same wok, stir-fry garlic, bean sprouts, and scallions for 2 minutes.
Add drained noodles and sauce. Toss everything together over high heat for 2-3 minutes.
Serve topped with crushed peanuts, lime wedges, and fresh cilantro.
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Recipe from Macro Kitchen — macro.kitchen/recipes/vegan-pad-thai
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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