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    Vegan Pad Thai

    Average Rating:

     3 Total Reviews

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    • on April 17, 2011

      Good QUICK lunch. I whipped this up in 10 minutes with leftover rice noodles! I halved the recipe, and used tofu for the gluten as it's what I had (also great!). I thought the heat was perfect, but I would up the other spices next time, and it definitely needed more then a pinch of salt. I will be giving this a another go around though!

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    • on October 06, 2008

      WOW! Easily the best Pad Thai I've ever made and going straight into my ~ENCORE~ cookbook reserved for the best of the best. I did make some changes, but believe the essence of the recipe solidly remains. I didn't use gluten or red pepper flakes, used peanut instead of coconut oil, and roasted my red peppers. My husband and I both loved it, but he didn't have seconds... he had FOURTHS! Thank you bunches, Vegan Dave, for this great go-to version of lovely dish. Encore! *Made for PAC Fall 2008*

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    • on September 11, 2008

      I made this for my entire family (some of whom are non-veg) and we all loved it! I left out the gluten (didn't have any handy) and crunched up the peanuts first. I also used peanut oil instead of coconut oil, since I had that on hand. An 8oz package of pad thai rice noodles was plenty for four servings. Excellent recipe! We'll make it again!

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    Nutritional Facts for Vegan Pad Thai

    Serving Size: 1 (189 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 440.5
     
    Calories from Fat 149
    33%
    Total Fat 16.6 g
    25%
    Saturated Fat 12.2 g
    61%
    Cholesterol 0.0 mg
    0%
    Sodium 716.9 mg
    29%
    Total Carbohydrate 67.2 g
    22%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.7 g
    14%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    gluten

    Detailed Nutrition Values About Nutrition Info
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