Rating:
fatsecret members overall average rating
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Pad Thai vegan style.
Ingredients
Directions
- Boil enough water to completely submerge rice noodles. Once the water is boiling, turn off the heat and add the noodles. Let noodles sit for about five minutes or until still just slightly firm. Drain, shock them with cold water to stop cooking process, and set aside.
- Squeeze tofu completely dry. Cut into 1/4 to 1/2" squares and set aside.
- Mix peanut butter, sugar, soy sauce, lime juice and red pepper flakes in a bowl. Set aside.
- In a wok, stir-fry the garlic powder and tofu squares in 1 tablespoon of oil until lightly browned.
- Add remaining oil, onions, and optional 1" piece of ginger (grated) and stir-fry for about two minutes.
- Add mixed vegetables and stir-fry for another minute.
- Add peanut mixture, bean sprouts and rice noodles and stir-fry until sauce thickens.
- Serve immediately or if you're cooking for just yourself, put the uneaten portions in containers and freeze until ready to be consumed.
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 181
Calories 528
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| % Daily Values* |
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Total Fat
20.1g
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31% |
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Saturated Fat
2.901g
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15% |
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Polyunsaturated Fat
8.342g
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Monounsaturated Fat
7.572g
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Cholesterol
0mg
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0% |
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Sodium
810mg
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34% |
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Potassium
555mg
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Total Carbohydrate
72.17g
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24% |
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Dietary Fiber
6.7g
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27% |
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Sugars
12.44g
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Protein
20.39g
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| Vitamin A
96% |
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Vitamin C
29% |
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| Calcium
37% |
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Iron
26% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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26%
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of RDI*
(528 calories)
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Calorie Breakdown:
Carbohydrate (52%)
Fat (33%)
Protein (15%)
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* Based on a RDI of 2000 calories
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