Vegan Pad Thai Recipe
A colorful vegan Pad Thai that delivers chewy noodles, crispy tofu, and fresh vegetables in a tangy, unforgettable sauce. This easy recipe comes together fast for a satisfying weeknight meal.
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Why This Vegan Pad Thai Hits the Spot
As someone who craves bold, dynamic flavors without compromise, finding a vegan Pad Thai that delivers the right mix of texture and taste is pure gold. What really stands out about this dish is how it satisfies both the hearty appetite and the need for freshness.
The sauce is genuinely addictive—perfectly balanced between tangy tamarind, savory soy, and a touch of sweetness from the maple syrup. Toss in those chewy rice noodles and a generous helping of golden tofu, and you’ve got a flavor-packed meal that never gets old.
Here’s what I like best about this recipe:
- The tofu gets truly crispy—none of that soggy business.
- It’s endlessly customizable. Add any veggies on hand, or spice it up to your liking.
- It all comes together in roughly 30 minutes, making it ideal for busy nights.
- No fancy ingredients—everything is easy to find and approachable.
Serve it straight from the wok, load up with peanuts and cilantro, and grab an extra lime wedge for maximum flavor. If you’re after a plant-forward dinner that’s satisfying and full of character, this is the one.
Flavorful Vegan Pad Thai
Chewy rice noodles tossed in a bold vegan Pad Thai sauce, with crispy tofu and colorful fresh vegetables.
Ingredients
Instructions
- 1
Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
- 2
Sauté Tofu: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the pan and set aside.
- 3
Cook Veggies: In the same pan, add garlic, bell pepper, and carrot. Sauté for a few minutes until the vegetables are tender-crisp.
- 4
Combine Ingredients: Add the cooked noodles, bean sprouts, tofu, tamarind paste, soy sauce, maple syrup, and lime juice to the pan. Toss everything together until well combined and heated through.
- 5
Serve: Plate the Pad Thai and sprinkle with crushed peanuts and chopped green onions. Garnish with fresh cilantro if desired.
Notes
Substitute tamari for soy sauce to make it gluten-free.
Add your favorite vegetables or extra chili for more heat.
Leftovers keep well for up to 3 days; refresh with a splash of water when reheating.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 320
Frequently Asked Questions About This Recipe
Yes! Use tamari instead of soy sauce to ensure the dish is gluten-free, and always check your rice noodles for gluten-free labeling.
Mix equal parts lime juice and a little brown sugar as a substitute for tamarind paste, though the flavor will be slightly different.
Pat the tofu very dry and fry it in a non-stick skillet over medium-high heat with enough oil. Don't crowd the pan, and flip pieces as they crisp up.
Definitely! Try adding snap peas, broccoli, mushrooms, or whatever veggies you have on hand for variety.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen noodles.
