Tofu Pad Thai
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This vegetarian pad thai follows the classic prawn and tofu method, but leaves out the prawns and fish sauce, uses soy sauce in the tamarind sauce, and fries a larger batch of pressed tofu until crisp.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of protein: 4.5 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.8 g per serving
19.6 % of the 50 g daily maximum · 39.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heatproof bowl
- fine sieve
- small saucepan
- clean tea towel
- wok (35 cm) or large non-stick frying pan (30 cm)
- wok spatula or tongs
- small bowls for the prepared ingredients
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 702 kcal |
| Protein | 31.7 g |
| Carbohydrate | 77.9 g |
| of which sugars | 16.7 g |
| of which free sugars | 9.8 g |
| Fat | 31.6 g |
| of which saturates | 4.5 g |
| Fibre | 6.5 g |
| Salt | 1.77 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
