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Vegetarian Phad Thai
Photo: Pille R. Priske

Vegetarian Phad Thai

18 ingredients 20 min + 20 min 8 servings openrecipes
Vegetarian Phad Thai

"This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side."

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Estimated Nutrition (whole recipe, rough)

994
Calories
30g
Protein
56g
Fat
102g
Carbs

Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Rice 1 cup cooked (158g) white 206
Peanut 1 oz (28g) 161
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Peanut Oil 1 tbsp (14g) 119
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Carrot 1 medium (61g) 25
Lemon juice of 1 lemon (48ml) 12
Lime juice of 1 lime (44ml) 11
Soy Sauce 1 tbsp (15ml) 9
Chili 1 tsp (2.7g) 8
Garlic 1 clove (3g) 4
Water not in our table 0
Mung Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 pound dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons peanut oil
  • 1 1/2 cups peanut butter
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1 cup milk
  • 1 1/4 cups brown sugar
  • 1/3 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • cayenne pepper to taste
  • 1 pound mung bean sprouts
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 cup chopped, unsalted dry-roasted peanuts
  • 1 lime, cut into wedges

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By allrecipes · Recipe sourced from openrecipes

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