Best 2 Low Fat Low Cal Vegan Pad Thai Recipes

**A Culinary Journey to Vegan Pad Thai: A Symphony of Flavors with Low Fat and Calories**

Embark on a culinary adventure with our collection of low-fat, low-calorie vegan Pad Thai recipes that cater to your health-conscious cravings. These delectable dishes combine the authentic flavors of traditional Pad Thai with a modern twist, ensuring a guilt-free indulgence in every bite. From the classic Pad Thai with its irresistible sweet, sour, and savory balance to innovative variations featuring a symphony of colorful vegetables, tofu, and aromatic herbs, our recipes offer a range of options to suit every palate. Prepare to tantalize your taste buds with these lighter yet equally satisfying takes on the beloved Thai noodle dish.

Here are our top 2 tried and tested recipes!

VEGAN PAD THAI RECIPE BY TASTY

Vegan Pad Thai Recipe by Tasty image

Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu

Provided by Merle O'Neal

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup vegan worcestershire
¼ cup tamarind paste
8 oz dried rice noodles
2 tablespoons peanut oil
½ bunch green onion, or chinese chives. sliced plus more for serving
2 red thai chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprout
¼ cup roasted unsalted peanut
8 oz tofu, cooked, cubed

Steps:

Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
Add the sauce and stir to combine.
Add the tofu, stir to incorporate, and remove the pan from the heat.
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy!

Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams

LOW FAT, LOW CAL, VEGAN PAD THAI

Low Fat, Low Cal, Vegan Pad Thai image

PER SERVING: 289 CAL.; 6G PROT.; 4G TOTAL FAT (1G SAT. FAT); 59G CARS.; 0 CHOL.; 624MG SOD.; 2G FIBER. from an article in the vegetarian times- vegan recipe preserves traditional flavor and texture, garnishes are an essential part of this dish and usual options include nuts, sprouts, chopped fresh or dried chilies, chopped green onions, fresh cilantro and slices of lemon or lime. For maximum crunch, use vegetable garnishes, such as grated carrots, thin slices of bell pepper, finely shredded lettuce and thinly sliced radishes.

Provided by dolphyn722

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces rice noodles
2 teaspoons peanut oil
1 medium red bell pepper (julienned)
2 garlic cloves (minced)
2 large tomatoes (ripe, seeded and diced)
4 ounces snow peas (trimmed)
4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks)
1/4 cup low sodium soy sauce
2 tablespoons lime juice (fresh)
2 tablespoons fresh cilantro (chopped)
1/4 cup cashews (chopped, for garnish)
4 green onions (chopped for garnish)
2 ounces bean sprouts (for garnish)

Steps:

In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

Nutrition Facts : Calories 353.1, Fat 8.1, SaturatedFat 1.6, Sodium 702.8, Carbohydrate 62.4, Fiber 4.7, Sugar 6.7, Protein 9.1

Tips:

Use a variety of vegetables. This will add color, flavor, and nutrients to your pad Thai. Some good choices include carrots, bell peppers, broccoli, and snow peas.
Don't overcook the vegetables. You want them to be crisp and tender, not mushy.
Use a low-fat or fat-free cooking spray. This will help to reduce the amount of oil in your pad Thai.
Use a low-sodium soy sauce. This will help to keep your pad Thai from being too salty.
Add some heat. If you like spicy food, add a little bit of chili pepper or Sriracha sauce to your pad Thai.
Serve with fresh herbs. Cilantro, basil, and mint are all good choices. These herbs will add a pop of flavor and freshness to your pad Thai.

Conclusion:

This low-fat, low-cal vegan pad Thai is a delicious and healthy meal that is perfect for a weeknight dinner or a quick lunch. It is packed with vegetables and flavor, and it is easy to make. So, what are you waiting for? Give this recipe a try today!