Vegan Pad Thai
Rice noodles, crispy tofu, crunchy peanuts, and fresh herbs come together in a sweet, tangy, and savory sauce that mirrors the balance of the classic Thai street-food dish. Fish sauce and eggs are replaced with tamari and plant-based binders, keeping the flavor profile close to the original. The whole recipe is ready in about 30 minutes.
Equipment
- Wok or large skillet
- Saucepan
- Knife
- Cutting board
- Spatula or tongs
Ingredients
Main Ingredients
- 8 oz flat rice noodles preferably brown rice noodles for extra fiber
- 1 tbsp toasted sesame oil or neutral oil like grapeseed
- 14 oz extra firm tofu pressed and cut into ½ inch cubes
- 2 cups bean sprouts
- 1 cup shredded carrots use a julienne peeler for uniformity
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup crushed roasted peanuts unsalted, for garnish and texture
- 1 bunch fresh cilantro roughly chopped, for garnish
For the Sauce
- 3 tbsp tamari or low-sodium soy sauce
- 2 tbsp coconut sugar or light brown sugar
- 1.5 tbsp tamarind paste adds authentic tanginess; substitute with lime juice + rice vinegar if unavailable
- 1 tbsp sriracha add more for spice
Instructions
- Soften the noodles: Cook the rice noodles according to package instructions (usually soaking in hot water for 10–15 minutes). Drain and set aside.
- Prepare the sauce: In a small bowl, whisk together tamari, coconut sugar, tamarind paste, and sriracha until smooth. Set aside.
- Crisp the tofu: Heat sesame oil in a wok or large skillet over medium-high heat (375°F / 190°C). Add tofu cubes and cook until golden and crisp on all sides, about 8–10 minutes. Remove and set aside.
- Sauté vegetables: In the same pan, sauté garlic, ginger, and white part of green onions until fragrant, about 1–2 minutes. Add carrots and cook for another 2 minutes for slight tenderness.
- Combine everything: Add noodles, sauce, and tofu back into the skillet. Toss gently using tongs until everything is evenly coated and heated through, about 3–4 minutes. Add bean sprouts last to retain their crunch.
- Serve: Plate into bowls. Garnish generously with crushed peanuts, green part of green onions, fresh cilantro, and lime wedges.
Notes
- For extra protein, add sautéed tempeh with the tofu.
- To prevent sticking, rinse noodles in cold water after cooking and toss lightly in oil before stir-frying.
- Add a pinch of smoked paprika or liquid smoke to your tofu marinade to mimic the grilled aroma.
Nutrition
Calories: 580kcalCarbohydrates: 73gProtein: 23gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 1204mgPotassium: 731mgFiber: 7gSugar: 11gVitamin A: 5499IUVitamin C: 13mgCalcium: 108mgIron: 4mg
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