Vegan Pad Thai
This Vegan Pad Thai is a plant-based take on the classic Thai stir-fried noodle dish, packed with bold flavors and fresh ingredients.Made with rice noodles, crispy tofu, colorful vegetables, and a tangy-sweet tamarind sauce, this easy homemade version is just as satisfying as the traditional one. Perfect for a quick weeknight meal or a special occasion, this dish is naturally dairy-free and can be made gluten-free with simple substitutions.
Equipment
- 1 Large skillet or wok
- 1 Medium mixing bowl
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon or tongs
- 1 Small whisk or fork
- 1 Measuring Cups & Spoons
Ingredients
For the Noodles & Stir-Fry:
- 6 oz Flat rice noodles
- 1 tbsp Neutral oil coconut, avocado, or vegetable
- ½ block Firm or extra-firm tofu pressed & cubed
- 1 cup Carrots julienned or shredded
- 1 cup Bell peppers thinly sliced
- 1 cup Bean sprouts
- 2 stalks Green onions chopped
For the Vegan Pad Thai Sauce:
- 2 tbsp Tamarind paste
- 2 tbsp Soy sauce or tamari for gluten-free
- 1 tbsp Maple syrup or coconut sugar
- 1 tbsp Lime juice
- 2 cloves Garlic minced
- ½ tsp Chili flakes adjust to taste
For Garnishing:
- ¼ cup Crushed peanuts
- ¼ cup Fresh cilantro chopped
- 1 Lime cut into wedges
Instructions
Step 1: Prepare the Ingredients
- Soak or cook the rice noodles according to package instructions, then rinse under cold water and set aside.
- Press and cut the tofu into cubes. Chop the vegetables and prepare the garnishes.
Step 2: Make the Vegan Pad Thai Sauce
- In a bowl, whisk together tamarind paste, soy sauce, maple syrup, lime juice, garlic, and chili flakes. Adjust the flavors as needed.
Step 3: Cook the Tofu and Vegetables
- Heat 1 tbsp of oil in a skillet or wok over medium heat. Add the tofu cubes and cook for 4-5 minutes, turning until golden brown. Remove and set aside.
- In the same pan, stir-fry the carrots and bell peppers for 2 minutes until slightly softened.
Step 4: Combine Everything
- Add the cooked noodles to the pan, followed by the tofu and Pad Thai sauce. Toss everything together for 2-3 minutes until evenly coated.
- Stir in the bean sprouts and green onions, then remove from heat.
Step 5: Garnish and Serve
- Plate the Pad Thai and top with crushed peanuts, fresh cilantro, and lime wedges.
- Serve immediately and enjoy!
Notes
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Nut-Free Version: Replace peanuts with sesame seeds or sunflower seeds.
- Spice Level: Add more chili flakes or sriracha for extra heat.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or oil to restore texture.