Vegan Pad Thai

Enjoy a delightful vegan twist on a Thai classic with our Vegan Pad Thai. This dish features tender rice noodles, crispy tofu, and a medley of fresh vegetables, all tossed in a tangy peanut sauce that captures the essence of Thai cuisine.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

8 oz rice noodles

1 block (14 oz) firm tofu, pressed and cubed

2 tbsp vegetable oil

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup bean sprouts

3 green onions, chopped

1/4 cup roasted peanuts, chopped

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

3 tbsp soy sauce

2 tbsp tamarind paste

2 tbsp peanut butter

2 tbsp maple syrup

1 tbsp rice vinegar

1/2 tsp red pepper flakes

Instructions

1. Prepare the rice noodles according to package instructions and set aside.

2. In a small bowl, whisk together soy sauce, tamarind paste, peanut butter, maple syrup, rice vinegar, and red pepper flakes to create the sauce.

3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, then remove from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and red bell pepper for 2 minutes.

5. Add the cooked noodles, bean sprouts, green onions, and tofu back into the skillet.

6. Pour the sauce over the noodle mixture and toss until everything is well combined and heated through.

7. Serve hot, garnished with chopped peanuts, cilantro, and lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, adding a splash of water as needed to loosen the noodles.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.