Egg-Free Ground Round Pad Thai

Egg-Free Ground Round Pad Thai

Total time :
40 mins
Prep Time :
20 mins
Cook Time :
20 mins


12 oz (375 g) broad rice noodles

1/2 pkg (200 g) firm tofu, well drained

1 tsp (5 mL) nutritional yeast

1/2 tsp (2 mL) ground ginger and turmeric

1/4 tsp (1 mL) salt

1/3 cup (75 mL) vegetable oil, divided   

2 cloves garlic, minced  

1 tbsp minced fresh ginger

1 pouch (312 g) Yves Veggie Cuisine® Ground Round

1/2 cup (125 mL) Thai Sweet Chili Sauce 

2 tbsp (30 mL) soy sauce

1 tbsp (30 mL) tamarind paste

1 tbsp (15 mL) lime juice

1/4 cup (60 mL) fresh cilantro leaves

2 green onions, sliced into 2-inch (5 cm) lengths

4 Thai chili peppers

1/4 cup (60 mL) chopped roasted peanuts

Lime wedges


1. Cook noodles according to package directions. Drain and rinse; set aside. Crumble tofu and set aside.

2. Stir together nutritional yeast, ground ginger, turmeric and salt.

3. Heat 2 tbsp (30 mL) of the oil in large skillet set over medium heat; add tofu. Add ground ginger mixture; cook, stirring, for 2 minutes. Remove from skillet and set aside.

4. Heat remaining oil in same skillet; sauté garlic and fresh ginger for 3 minutes. Add noodles, ground round, Thai chili sauce, soy sauce, tamarind paste, lime juice, and 1/4 cup (60 mL) water; cook for 5 minutes.

5. Return tofu mixture to skillet; stir in cilantro and green onions until heated through.

6. Garnish with Thai chili peppers, peanuts and lime wedges.  


Tip: Serve with additional chili sauce if desired.