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November 29, 2021

Healthy Recipe: Vegan Pad Thai

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Vegan Pad Thai TOM D'INTINO/for PhillyVoice

Looking for new vegan recipes to try? You’ll want to add vegan Pad Thai to your list. This simple  dish is made with noodles, veggies, and tofu wrapped up in a delicious sauce.

Vegan Pad Thai — makes 4 servings


• 1 and ½ teaspoons of tamarind paste/concentrate
• 1/3 cup of coconut liquid aminos
• 3 and ½ tablespoons of coconut sugar
• 1 and ½ teaspoons of chili garlic sauce
• 1 and ½ teaspoons of lime juice
• 1 tablespoon of low sodium vegetable broth

• 8 oz. of whole-wheat, bean flour, or rice noodles
• Drizzle of sesame oil

Stir fry:
• 1 tablespoon of sesame oil
• 1 cup of fresh broccoli florets
• ½ cup of shredded carrots
• 1 cup of cubed and pressed firm tofu
• 2 cloves of garlic, minced
• ½ teaspoon of red chili flakes
• 1 tablespoon of coconut liquid aminos

To serve:
• 1 cup of bean sprouts
• 1 cup of green onions, chopped
• 1/3 cup of roasted peanuts, chopped


  1. To make the sauce: In a saucepan, add all sauce ingredients. Heat over medium and simmer for 30 seconds; set aside.
  2. To make the noodles: Cook noodles, drain, and stir in a little bit of sesame oil; set aside.
  3. To make the stir fry: In a pan, add oil, broccoli, and carrots. Cook about 5 mins, then add tofu and cook another 5 mins. Add garlic, chili flakes, and coconut aminos; cook until garlic is light brown.
  4. To serve: Add the sauce, noodles, bean sprouts, green onions, and peanuts to pan; cook and stir until everything is hot and coated. Serve.
  5. Tip: If you don't have tamarind paste, feel free to substitute with equal parts lime juice and light brown sugar.

Nutritional Information:
Calories: 461
Fat: 15g
Saturated fat: 2.7g
Sodium: 255mg
Carbs: 69.4g
Fiber: 8.8g
Sugar: 19.6g
Protein: 16.6g

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