Vegan Pad Thai with Tofu
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 3/4 cups
Per Serving:
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.
Exchanges:
2 fat, 2 starch, 1 medium-fat protein, 1 vegetable, 1/2 other carbohydrate