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 loves rich and bold flavors without any compromise, I consider it pure gold to find a vegan Pad Thai that has the right texture and flavour. This dish is both filling and green, with a satisfying heartiness and an element of healthy greenness.
The sauce is really addictive. The tamarind, soy, and maple syrup hit the perfect balance. Add in the chewy rice noodles and loads of golden tofu for a hearty and flavourful meal you’ll never get tired of.
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 about half an hour, making it perfect for busy nights.
- No fancy ingredients – everything is easy to find and approachable.
Serve it right from the wok, load it up with peanuts and cilantro, and use an extra wedge of lime. This plant-based dinner has all the substance and flavor to make for a satisfying summer meal.
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.
