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    You are in: Home / Recipes / Vegetarian Pad Thai Recipe
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    Vegetarian Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Chef Skie's Note:

    I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. Found on Cooking Light website, but I have tweaked it some. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious! You can substitute soy sauce if fish sauce is not available to you.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce. Set aside.
    2. 2
      Cook noodles in boiling water for 5 minutes or until done.
    3. 3
      Heat 2 tsp oil in a large nonstick skillet over medium heat.
    4. 4
      Add tofu and cook 7 minutes or until browned (Usually takes me longer). Remove from pan and set aside.
    5. 5
      Whisk together egg whites and egg in a small bowl.
    6. 6
      Heat 2 tsp oil in pan over medium-high heat. Add garlic and saute about 10 seconds. Add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
    7. 7
      Add sauce and noodles. Cook 2 minutes.
    8. 8
      Stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro. Cook 3 minutes until heated through, stirring occasionally.
    9. 9
      Sprinkle each serving with remaining cilantro and peanuts.
    10. 10
      Serve with lime wedges.

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    Ratings & Reviews:

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    Nutritional Facts for Vegetarian Pad Thai

    Serving Size: 1 (359 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 767.6
     
    Calories from Fat 232
    30%
    Total Fat 25.7 g
    39%
    Saturated Fat 4.2 g
    21%
    Cholesterol 70.5 mg
    23%
    Sodium 2172.1 mg
    90%
    Total Carbohydrate 110.0 g
    36%
    Dietary Fiber 10.4 g
    41%
    Sugars 30.3 g
    121%
    Protein 27.4 g
    54%

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