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Vegan Pad Thai

A quick and easy Vegan Pad Thai that combines stir-fried rice noodles with tofu and vibrant vegetables, creating a flavorful and satisfying dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Base Ingredients
  • 8 oz rice noodles Use wide rice noodles for best results.
  • 2 tablespoons peanut oil Can substitute with vegetable oil.
  • 2 cloves garlic, minced Fresh garlic adds the best flavor.
  • 1 cup tofu, cubed Firm tofu is recommended for better texture.
Fresh Vegetables
  • 1 cup bean sprouts Adds freshness and crunch.
Sauce and Toppings
  • 1/4 cup peanuts, crushed For garnish.
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 1 tablespoon lime juice Freshly squeezed lime juice is ideal.
  • 1 tablespoon brown sugar Can substitute with maple syrup for a vegan option.
  • 1/2 teaspoon chili flakes Adjust based on spice preference.
  • Fresh cilantro for garnish Optional, but recommended for authenticity.

Method
 

Preparation
  1. Boil water and cook the rice noodles according to package instructions (approximately 5-7 minutes). Once done, drain and set aside.
  2. In a large skillet or wok, heat the peanut oil over medium-high heat. Add the minced garlic and cubed tofu, frying until the tofu is golden brown (about 5 minutes).
Combining Ingredients
  1. Toss the cooked rice noodles into the skillet with the tofu and garlic, mixing well.
  2. In a small bowl, combine the soy sauce, lime juice, brown sugar, and chili flakes. Pour this sauce over the noodle mixture and stir well to combine.
  3. Add the bean sprouts and chopped green onions. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serving
  1. Top with crushed peanuts and fresh cilantro before serving. Enjoy your homemade Vegan Pad Thai!

Notes

Tofu Substitutions: You can swap tofu for tempeh or even chickpeas for a different protein. Ensure all ingredients are prepped beforehand since the cooking process is quick. Don’t overcook the rice noodles to avoid mushiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.