Grammy's Kitchen · Pad Thai · Vegan Pad Thai with Tofu
One of 136 pad thai recipes we measured
from www.eatingwell.com
3 cooks on www.eatingwell.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounces dried wide rice noodles |
| 18 g | 2 tablespoons peanut oil, divided |
| 397 g | 1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into 1/2-inch pieces |
| 9 g | 3 cloves garlic, minced |
| 198 g | 1 7-ounce package mung bean sprouts (about 2 cups) |
| 1 bunch scallions, sliced, 1/4 cup reserved for garnish | |
| 60 g | 0.25 cup rice vinegar |
| 48 g | 3 tablespoons reduced-sodium soy sauce (see Note) |
| 27 g | 2 tablespoons brown sugar |
| 1 g | 0.5 teaspoon crushed red pepper |
| 2 g | 0.5 teaspoon nutritional yeast |
| 36 g | 0.25 cup chopped unsalted dry-roasted peanuts |
| Lime wedges |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was great, and I was happy to try an egg-free version of one of my favorite dishes. My kids loved it too. I didn't have sprouts on hand, so subbed thinly sliced Napa cabbage and that worked out well. It's on the sweet side, so next time, I might try cutti” — a cook, 5★
“I was nervous about the recipe at first but it was phenomenal and super filling! My toddler is devouring it as we speak 🩷” — a cook, 5★