Customer Care 1-800-667-8280

Vegetarian Pad Thai

3 to 4 servings


Ethnic Cuisine High Fibre Vegetarian

Nutritional Facts Per Serving

14.5 g
72.1 g
4.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 524
  • Fat 20.9 g
    • Saturated   2.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   990 mg
  • Carbohydrate 72.1 g
    • Fibre   4.1 g
    • Sugars  
  • Protein 14.5 g
    • Vitamin A 1 %
    • Vitamin C 17 %
    • Calcium 11 %
    • Iron 16 %


Bring a large pot of water to a boil. Place the first 7 ingredients in a small bowl and whisk to combine (does not have to be completely smooth). Heat the oil in a large wok or skillet set over medium-high heat. Add the onion, tofu and garlic and stir-fry 2 to 3 minutes. Meanwhile, place the noodles in the boiling water and cook 60 seconds, or until tender, and then drain well.

Add the soy sauce mixture to the wok or skillet and bring to a simmer. Add the noodles and green onion and toss to combine. Divide the Pad Thai among bowls. Divide and top with bean sprouts and peanuts. Garnish with cilantro sprigs and lime slices and serve.

Note: Use a wider type of rice noodle for this dish if available. Package sizes can vary. If the size you bought contains more than you need for this recipe, wrap and keep the remainder for another time. Roasted peanuts are available in the bulk foods section.

Recipe Options: Make veggie/shrimp pad Thai by adding 150 grams of small, cooked salad shrimp to the wok or skillet just before you toss in the noodles. Instead of peanuts, top the pad Thai with crushed, unsalted cashews. In place of cilantro, use small fresh basil leaves to garnish the noodles.

Serving Suggestions

Make an Asian-style dinner buffet by serving the pad Thai with two other dishes your create from recipes in our website collection, such as Vegetarian Spring Rolls, and Red Thai Curry Prawns. If desired, also make some steamed jasmine rice to go with the prawns.

Related Recipes