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Kidneys in the Kitchen: Vegan Pad Thai

Studies show that swapping out animal proteins for plant-based proteins can have positive effects on your kidney health. This Vegan Pad Thai recipe eliminates eggs and fish sauce and features tofu as the main plant-based protein. Learn more about plant-based diets and kidney health here.

Servings - 4

Prep Time - 30 minutes

Total Time - 30 minutes

Recipe Credit: Grocery Outlet


  • 6 ounces dried wide rice noodles

  • 2 tablespoons peanut oil, divided

  • 114-ounce package extra-firm tofu, patted dry and cut into 1/2-inch pieces

  • 3 cloves garlic, minced

  • 17-ounce package mung bean sprouts (about 2 cups)

  • 1 bunch scallions, sliced, 1/4 cup reserved for garnish

  • 1/4 cup rice vinegar

  • 3 tablespoons reduced-sodium soy sauce

  • 2 tablespoons brown sugar

  • 1/2 teaspoon crushed red pepper

  • 1/2 teaspoon nutritional yeast

  • 1/4 cup chopped unsalted dry-roasted peanuts

  • Lime wedges


  1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.

  2. Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce is absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions. Serve with lime wedges.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 401kcal, Carbohydrate Total 52g, Total Sugars 10g, Added Sugars 7g, Fiber 4g, Total Fat 16g, Saturated Fat 3g, Mono Saturated Fat 7g, Cholesterol 0mg, Sodium 438mg, Protein 16g, Potassium 391mg, Calcium 240mg, Folate 74mcg, Omega-65g, Vitamin E3mg, Zinc 1mg, Vitamin B33mg

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