Vegan Pad Thai Recipe
A Vegan Pad Thai Recipe offers a delicious plant-based take on the traditional Thai street food, combining rice noodles, crispy vegetables, and tofu, all tossed in a tangy peanut-lime sauce. This dish delivers the authentic flavors of Thailand without any dairy, eggs, or animal-based ingredients, making it a perfect choice for vegans and anyone looking for a wholesome meal. Whether you’re planning a quick weeknight dinner or a special gathering, this Vegan Pad Thai Recipe ensures a delightful burst of taste with minimal preparation, bringing a nutritious and satisfying option to your table.
Equipment
- Large pot
- Wok or large skillet
- Tongs
- Chopping board
- knife
Ingredients
- 8 oz rice noodles
- 2 tbsp tamari or soy sauce
- 2 tbsp tamarind paste
- 2 tbsp peanut butter
- 1 tbsp brown sugar
- 1 block firm tofu, cubed
- 1 tbsp vegetable oil
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 2 garlic cloves, minced
- ¼ cup roasted peanuts, chopped
- Lime wedges, for garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Noodles: Boil water in a large pot and cook rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
- Prepare the Sauce: In a bowl, whisk tamari, tamarind paste, peanut butter, brown sugar, and 2 tbsp water until smooth.
- Fry the Tofu: Heat vegetable oil in a wok over medium heat. Fry tofu cubes until golden brown on all sides. Set aside.
- Stir-fry Vegetables: In the same wok, sauté garlic, bell pepper, carrots, and green onions for 2-3 minutes until tender.
- Combine Noodles and Sauce: Add the cooked noodles and sauce to the wok. Toss well to coat everything evenly.
- Add Tofu and Bean Sprouts: Gently fold in tofu and bean sprouts. Stir-fry for another 2 minutes.
- Serve: Transfer to serving plates, top with peanuts, cilantro, and lime wedges.
Notes
