Delicious Living
  • 4 ounces dried, pad Thai-style rice noodles
  • 4 1/2 tablespoons lime juice (about 2 limes)
  • 4 1/2 tablespoons low-sodium, gluten-free tamari
  • 4 1/2 tablespoons dark-brown sugar
  • 3 tablespoons water
  • 4-5 large cloves garlic (minced)
  • 1 pound string beans (trimmed)
  • 1 bunch scallions (about 6), ends trimmed
  • 2 tablespoons toasted or plain sesame oil
  • 1 pound extra-firm, plain or Asian-seasoned baked tofu (diced)
  • 1 large egg (beaten)
  • 12 ounces mung bean sprouts
  • 1 cup chopped fresh cilantro
  • 1/2 cup dry-roasted peanuts (chopped)
  • 1 fresh lime, cut into six wedges (for garnish)

Vegetarian Pad Thai

Victoria Abbott Riccardi | Delicious Living
  • Cook Time: 30 mins
  • Serves: 6 people
  • Calories per serving: 331

This home-style pad Thai contains much less oil and sugar than restaurant versions and brims with healthy vegetables. Flavorful, Asian-seasoned tofu is available in the refrigerator section in the same area as plain tofu. 

  1. Submerge rice noodles in a large bowl filled with hot water. Let rest until soft and white, about 20 minutes.
  2. In a medium bowl, combine lime juice, tamari, brown sugar, water, and garlic; whisk until sugar dissolves.
  3. Cut string beans and scallions into 1-inch pieces. Place a wok or large skillet over medium-high heat. When hot, add oil, swirling to coat inside of pan. Add string beans and scallions; stir-fry 5 minutes. Add tofu and egg; stir-fry 3 minutes.
  4. Drain noodles and add to pan, along with bean sprouts and lime juice mixture. Cook, tossing with tongs, until noodles are soft and mixture is heated through, about 5 minutes. Spoon into shallow bowls. Sprinkle with cilantro and peanuts and garnish with lime wedges.

PER SERVING: 331 cal, 12g fat (5g mono, 5g poly, 2g sat), 31mg chol, 15g protein, 44g carb, 6g fiber, 528mg sodium

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