Pad Thai Rice Noodles (With Tofu and Vegetables) Recipe

Gluten-free Thai noodles, with tofu and vegetables, is a lip-smacking and a nutrient-packed recipe, that can be enjoyed as a snack or as a main meal.

Nutritional info

  • 25.2 gm
    Carbohydrate
  • 2.1 gm
    Protein
  • 0.4 mg
    Iron
  • 4.8 mg
    Vitamin C
  • 6.1 gm
    Total Fat
  • 180.5 kcal
    Energy
  • 13.2 mg
    Calcium
  • 8.2 mcg
    Vitamin A
3/4 Cup(52.0 gm) Rice Noodles
2 Tbsp(22.0 gm) Tofu (Diced)
1/8 Cup(15.0 gm) Onion (Julienne)
1/8 Cup(14.0 gm) Capsicum (Julienne)
1/8 Cup(14.0 gm) Red Capsicum (Julienne)
1 Tbsp(12.0 gm) Sweet Corn (Boiled)
1 Tbsp(10.0 gm) Peanuts
1 Tsp(4.0 ml) Lemon Juice
1 Tsp(0.92 gm) Coriander Leaves (Chopped)
1 Tsp(2.0 gm) Garlic (Chopped)
1 Tsp(6.0 ml) Red Chilli Sauce
1 Tsp(5.0 gm) Soya Sauce
1/2 Tsp(2.0 gm) Salt
2 Tsp(7.0 ml) Oil
As Required(100.0 ml) Water
  • In a pan, heat 2 tsp oil, then add 1 tsp chopped garlic, 1/8 cup julienne onion and saute well.

  • Add 1/8 cup julienne red capsicum, 1/8 cup julienne capsicum, boiled sweet corn and saute again.

  • Add 1 tsp soya sauce, 1 tsp red chilli sauce, 1 tsp lemon juice, 2 tbsp diced tofu and mix well.

  • Add the boiled rice stick pad thai noodles and crushed peanuts and let them cook for a while.

  • Add 1 tsp chopped coriander leaves, 1/2 tsp salt and mix well.

  • Serve hot.