Vegan Pad Thai

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8

This Vegan Pad Thai is a vibrant, flavor-packed dish that you can whip up on a weeknight. With a satisfying mix of textures and a tangy, savory sauce, it’s a plant-based twist on a classic favorite that’ll have everyone coming back for more.

Why You'll Love This Recipe

  • A perfect balance of sweet, sour, and spicy flavors.
  • Quick to prepare, making it ideal for busy weeknights.
  • Customizable with your favorite vegetables and toppings.
  • Entirely plant-based and gluten-free, yet satisfying.

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

Step-by-step Instructions

Start by preparing the rice noodles according to the package instructions. Usually, this means soaking them in hot water until they're just tender. Once done, drain and set them aside. In a small bowl, whisk together the ingredients for the sauce: soy sauce, tamarind paste, peanut butter, maple syrup, rice vinegar, and red pepper flakes. Make sure everything is well combined and smooth.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu. Cook until it’s golden brown on all sides, which should take about 5-7 minutes. Remove the tofu from the skillet and set it aside for later.

In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and sliced red bell pepper. Sauté them for about 2 minutes, just until the garlic is fragrant and the peppers start to soften.

Add the cooked noodles, bean sprouts, green onions, and the tofu back into the skillet. Pour the prepared sauce over the top and toss everything together. Keep stirring until the noodles are evenly coated and everything is heated through, which should take another 3-4 minutes.

Plate your Pad Thai and garnish with a generous sprinkle of chopped peanuts and cilantro. Serve with lime wedges on the side for an extra zing.

Tips & Tricks

  • Make sure to press your tofu well before cooking to get rid of excess moisture for a better texture.
  • Adjust the quantity of red pepper flakes to suit your heat preference.
  • If you can't find tamarind paste, a mixture of lime juice and a bit of sugar can be a quick substitute.

Serving Suggestions

This Vegan Pad Thai pairs wonderfully with a crisp cucumber salad or a simple vegetable stir-fry. For a complete meal experience, serve it alongside some fresh spring rolls with a tangy dipping sauce.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add or substitute with your favorite vegetables like broccoli, snap peas, or carrots.
What if I don’t have tamarind paste?
Try using lime juice with a touch of sugar as a quick alternative.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.

Ingredients Explained

Rice noodles are the foundation of this dish, offering a chewy texture that soaks up the sauce beautifully. Firm tofu provides protein and a satisfying bite, while being a blank canvas for the flavors. Vegetable oil is used to cook the tofu and vegetables, making sure everything is crispy and delicious. Garlic adds aromatic depth, and red bell pepper brings sweetness and color. The bean sprouts contribute freshness and crunch, complemented by the pungent kick from green onions. Roasted peanuts provide a nutty crunch, and cilantro adds a fresh, herbaceous note. Lime wedges bring a burst of acidity to balance the flavors. The sauce made from soy sauce, tamarind paste, peanut butter, maple syrup, rice vinegar, and red pepper flakes ties everything together with a punchy, unforgettable flavor.

Simplified 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.

Ratings and Comments

Thank you for your rating!