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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




Ingredient Checklist


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.

  • 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.


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

1 3/4 cups
401 calories; protein 16.3g; carbohydrates 52g; dietary fiber 2.4g; sugars 10.4g; fat 16.4g; saturated fat 2.7g; vitamin a iu 329.1IU; vitamin c 12.2mg; folate 76.1mcg; calcium 239.9mg; iron 3.2mg; magnesium 74.2mg; potassium 391.4mg; sodium 438.3mg; thiamin 0.3mg; added sugar 7g.

2 fat, 2 starch, 1 medium-fat protein, 1 vegetable, 1/2 other carbohydrate