Vegan Classic Pad Thai Noodles
Experience a delightful twist on a beloved Thai classic with this Vegan Pad Thai Noodles recipe—a perfect blend of bold flavors and wholesome ingredients. Featuring tender flat rice noodles, golden-crisp tofu, and a medley of fresh veggies like red bell peppers and bean sprouts, this dish is tossed in a luscious homemade sauce made with tamarind paste, soy sauce, and a hint of tangy maple syrup. Topped with crunchy roasted peanuts, fragrant cilantro, and a squeeze of fresh lime, every bite bursts with vibrant taste. Ready in just 35 minutes, this plant-based Pad Thai is an easy, satisfying option for weeknight dinners or meal prep. Great for vegan enthusiasts and Thai food lovers alike, it brings restaurant-quality flavors to your kitchen in a healthier, cruelty-free way!
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Recipe Information
Ingredients
- 8 oz flat rice noodles
- 14 oz extra firm tofu
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- 0.25 cup roasted peanuts, chopped
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 3 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp maple syrup
- 1 tbsp sriracha or chili garlic sauce
- 0.25 tsp salt
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
While the noodles are cooking, press the tofu to remove excess water. Cut the tofu into bite-sized cubes.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and sliced red bell pepper and sauté for about 2-3 minutes until the peppers are tender.
In a small bowl, whisk together the soy sauce, tamarind paste, maple syrup, sriracha, and salt to create the sauce.
Add the cooked noodles, tofu, and the prepared sauce to the skillet. Toss everything together to coat the noodles and tofu evenly. Cook for another 2-3 minutes until everything is well combined and heated through.
Remove the skillet from heat. Add the bean sprouts and half of the green onions. Toss gently to mix.
Transfer the Pad Thai to serving plates and garnish with the remaining green onions, chopped roasted peanuts, fresh cilantro, and lime wedges.
Serve immediately and enjoy your delicious and vegan-friendly Pad Thai!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 46.2 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1576 mg | 121% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1831 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
