You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami. Source: EatingWell.com, July 2018

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.

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  • Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.

Tips

Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

401 calories; 16.4 g total fat; 2.7 g saturated fat; 438 mg sodium. 391 mg potassium; 52 g carbohydrates; 2.4 g fiber; 10 g sugar; 16.3 g protein; 329 IU vitamin a iu; 12 mg vitamin c; 76 mcg folate; 240 mg calcium; 3 mg iron; 74 mg magnesium; 7 g added sugar;