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Vegan Pad Thai

Tired of the same old meals? Discover the vibrant flavors of Vegan Pad Thai, a classic dish with a plant-based twist. Not only is this dish packed with nutritious ingredients, but it's also a delightful mix of sweet, spicy, and tangy tastes that will whisk your taste buds away to Thailand. Dive into this guide by AH7 and master the art of making this vegan delicacy at home.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Nutritions

Nutrition Facts
Vegan Pad Thai
Amount per Serving
Calories
450
% Daily Value*
Fat
 
12
g
18
%
Sodium
 
850
mg
37
%
Carbohydrates
 
68
g
23
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • - Flat rice noodles: 8 oz about 225g
  • - Tofu firm: 1/2 cup, diced (about 125g)
  • - Olive oil: 2 tbsp 30ml
  • - Fresh garlic: 3 cloves minced
  • - Red bell pepper: 1 thinly sliced
  • - Carrots: 2 julienned
  • - Green onions: 4 chopped (save some for garnish)
  • - Bean sprouts: 1 cup about 85g
  • - Roasted peanuts: 1/4 cup crushed (about 30g)
  • - Fresh lime: 1 wedged for serving
  • - Fresh cilantro: a handful chopped (for garnish)

For the sauce:

  • - Tamarind paste: 3 tbsp 45ml
  • - Soy sauce or tamari if gluten-free: 3 tbsp (45ml)
  • - Maple syrup: 2 tbsp 30ml
  • - Red pepper flakes: 1/2 tsp adjust to taste

Instructions

  • Start by boiling water in a large pot.
  • Once boiling, add the flat rice noodles.
  • Cook for 6-8 minutes until they're soft but not mushy.
  • Drain the noodles and set them aside.
  • In a large pan, heat the olive oil over medium heat.
  • Add the diced tofu.
  • Fry until golden brown, roughly 5 minutes.
  • Add the minced garlic, sliced bell pepper, and julienned carrots.
  • Sauté for another 4-5 minutes until vegetables soften.
  • In a separate bowl, combine tamarind paste, soy sauce, maple syrup, and red pepper flakes to make the sauce.
  • Pour this sauce over the tofu and veggies in the pan.
  • Stir well, ensuring everything is coated.
  • Add the cooked noodles to the pan.
  • Toss everything together ensuring the noodles are well-coated in sauce.
  • Cook for another 2-3 minutes.
  • Add bean sprouts and half of the chopped green onions.
  • Stir and cook for an additional 2 minutes.

Notes

1. If you desire some extra heat, add more red pepper flakes or a dash of hot sauce.
2. For additional protein, consider adding tempeh or seitan.
3. Fresh lime juice can be squeezed on top before eating for a tangy kick.
4. Store any leftovers in an airtight container in the fridge for up to 3 days.