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Irresistible Vegan Pad Thai Recipe: Quick, Easy, and Full of Flavor

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Northern Thai
Servings 4
Calories 420 kcal

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

  • Protein Boost: Add edamame or tempeh for extra plant-based protein.
  • Gluten-Free Option: Use gluten-free tamari instead of soy sauce.
  • Spice it Up: Add chili flakes or sriracha for a spicier kick.
  • Nut-Free Variation: Substitute peanut butter with sunflower seed butter for a nut-free option.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to maintain the flavors.
  • Customization: Feel free to mix in other vegetables like broccoli or snap peas for added texture and nutrients.
 
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