Pad Thai Spring Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
aromatics	2%	0%
vegetables and beans	113%	0%
sweetener	19%	0%

Where it stands out

• #2 of 136 for saltiness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

397 g	14 ounces extra-firm tofu
227 g	8 ounces white or brown rice noodles
	8-10 white or brown rice spring roll papers ((I love Banh Trang brand))
256 g	2 cups thinly sliced carrots
1 g	1 large handful fresh cilantro
	3 Tbsp tamarind concentrate (I love this brand)
48 g	3 Tbsp tamari or soy sauce ((plus more for tofu))
44 g	3-4 Tbsp coconut sugar or maple syrup ((or sub brown sugar or honey if not vegan))
	1/2 medium lime ((juiced // 1/2 lime yields ~1 Tbsp or 15 ml))
4 g	1-2 tsp chili garlic sauce
	Peanut Sauce / Almond Sauce / Cashew Sauce
	Sriracha

Method: 14 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi everybody. I made this recipe a few days ago, didn’t followed it exactly, but I hope it helps someone who wonders if it’s worth a try. Here is what I did. I used a little less tofu, and I pan-fried it. I used chinese wheat noodles, 250gr to compensate with ” — a cook

“This is another great recipe! Made this for our Meatless Monday dinner and it was a hit! I always take shortcuts where I can bring wheelchair-bound so I just got Aroy D Pad Thai sauce and just baked the tofu like in Banh Mi Spring Rolls. Soooo yummy! I made a ” — a cook