Vegan Pad Thai
Whisk yourself away to the vibrant streets of Thailand with this irresistibly flavorful Vegan Pad Thai recipe! This plant-based twist on the beloved classic features tender wide rice noodles, golden pan-fried tofu, crisp bean sprouts, and julienned carrots tossed in a tangy-sweet tamarind sauce that’s perfectly balanced with soy sauce, coconut sugar, and a splash of lime juice. Topped with crushed roasted peanuts, fresh cilantro, and an optional kick of chili flakes, each bite delivers a harmonious blend of textures and flavors. Ready in just 30 minutes, this easy and satisfying dish is perfect for weeknight dinners or meal prep. Serve with lime wedges for a zesty finish and transport your taste buds to a true Thai culinary adventure!
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Recipe Information
Ingredients
- 200 grams Wide rice noodles
- 200 grams Firm tofu
- 2 tablespoons Peanut oil (or vegetable oil)
- 3 cloves Garlic, finely minced
- 1 medium Shallot, finely sliced
- 1 medium Carrot, julienned
- 1 cup Bean sprouts
- 3 stalks Green onions, chopped
- 2 tablespoons Roasted peanuts, crushed
- 2 tablespoons Tamarind paste
- 3 tablespoons Soy sauce
- 2 tablespoons Coconut sugar (or brown sugar)
- 1 tablespoon Lime juice
- 3 tablespoons Water
- 0.5 teaspoons Chili flakes (optional)
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 lime Lime wedges, for serving
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Press the tofu to remove excess water, then cut it into bite-sized cubes.
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium heat. Add the tofu cubes and pan-fry until golden on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet or wok, heat the remaining 1 tablespoon of peanut oil over medium heat. Add the minced garlic and sliced shallot, and sauté for 1-2 minutes until fragrant.
Add the julienned carrot and stir-fry for 2-3 minutes until slightly softened.
In a small bowl, whisk together the tamarind paste, soy sauce, coconut sugar, lime juice, and water to create the sauce.
Add the cooked rice noodles to the skillet with the vegetables, followed by the sauce. Toss everything together to ensure the noodles are evenly coated.
Add the tofu back into the skillet, along with the bean sprouts and half of the chopped green onions. Stir-fry for an additional 2-3 minutes until everything is heated through.
Serve the pad thai on plates, garnished with the remaining green onions, crushed peanuts, fresh cilantro (if using), and a sprinkle of chili flakes (if desired). Serve with lime wedges on the side.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 29.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 838 mg | 18% | |
*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.
