Vegan Pad Thai

 

Why You’ll Love This Recipe

  • Quick & Easy: Ready in just 20 minutes.
  • Full of Flavor: A perfect balance of sweet, savory, and tangy.
  • Vegan & Gluten-Free: A great option for plant-based eaters.
  • Customizable: Add your favorite vegetables and toppings.
  • Better than Takeout: A healthier, homemade version of a Thai favorite.

Ingredients

Main Ingredients:

  • 8 oz rice noodles
  • 1 block extra-firm tofu, cubed
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • ½ cup bean sprouts
  • 2 green onions, sliced
  • ¼ cup crushed peanuts
  • Lime wedges, for serving

Vegan Pad Thai Sauce:

  • 3 tablespoons soy sauce or tamari (for gluten-free)
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon lime juice
  • 1 tablespoon peanut butter (optional, for extra creaminess)
  • ½ teaspoon red pepper flakes (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Noodles: Soak rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
  2. Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown, about 3-4 minutes per side.
  3. Sauté the Garlic: Push tofu to one side of the pan. Add garlic and cook for 30 seconds until fragrant.
  4. Mix Everything: Add softened noodles, sauce ingredients, and a splash of water. Toss everything together until coated.
  5. Finish & Serve: Stir in bean sprouts and green onions. Garnish with crushed peanuts and serve with lime wedges.

Servings and Timing

  • Servings: 2-3
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Variations

  • Add More Protein: Swap tofu for tempeh or edamame.
  • Extra Veggies: Add bell peppers, carrots, or broccoli.
  • Spicy Kick: Use sriracha or extra red pepper flakes.
  • Nut-Free: Skip the peanuts and use sunflower seeds for crunch.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a pan with a splash of water to refresh the noodles.
  • Freezing: Not recommended as rice noodles can become mushy.

FAQs

1. Can I use other noodles?

Yes, but traditional rice noodles work best.

2. How can I make it oil-free?

Use water or broth instead of oil when cooking tofu.

3. Can I make this ahead of time?

Yes, but for best results, store the sauce separately and combine when ready to eat.

4. What can I substitute for soy sauce?

Tamari (for gluten-free) or coconut aminos.

5. Can I add more protein?

Yes! Tempeh, chickpeas, or extra tofu work well.

6. How do I keep my noodles from sticking?

Toss them with a little oil after soaking.

7. Can I use store-bought Pad Thai sauce?

Yes, but homemade gives better control over flavors.

8. Is this dish spicy?

It’s mild, but you can add chili flakes or hot sauce.

9. Can I make this without peanuts?

Yes! Use sesame seeds or omit them altogether.

10. What side dishes pair well?

Thai mango salad, spring rolls, or a simple cucumber salad.

Conclusion

This Vegan Pad Thai is a quick, flavorful, and healthy meal that’s easy to make at home. It’s packed with vibrant flavors and textures, making it just as satisfying as traditional versions. Enjoy this dish for a light lunch or dinner, and customize it to your taste!

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Vegan Pad Thai

Vegan Pad Thai


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  • Author: Julia
  • Total Time: 20 minutes
  • Yield: 2-3 servings
  • Diet: Gluten Free

Description

This Vegan Pad Thai is a quick, plant-based take on the classic Thai dish, featuring rice noodles, crispy tofu, and a tangy homemade sauce. Ready in just 20 minutes, it’s packed with bold flavors and customizable with your favorite veggies. A delicious, gluten-free, and healthier alternative to takeout!


Ingredients

Main Ingredients:

  • 8 oz rice noodles
  • 1 block extra-firm tofu, cubed
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • ½ cup bean sprouts
  • 2 green onions, sliced
  • ¼ cup crushed peanuts
  • Lime wedges, for serving

Vegan Pad Thai Sauce:

  • 3 tablespoons soy sauce or tamari (for gluten-free)
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon lime juice
  • 1 tablespoon peanut butter (optional, for extra creaminess)
  • ½ teaspoon red pepper flakes (optional, for heat)

Instructions

  • Prepare the Noodles: Soak rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
  • Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown, about 3-4 minutes per side.
  • Sauté the Garlic: Push tofu to one side of the pan. Add garlic and cook for 30 seconds until fragrant.
  • Mix Everything: Add softened noodles, sauce ingredients, and a splash of water. Toss everything together until well coated.
  • Finish & Serve: Stir in bean sprouts and green onions. Garnish with crushed peanuts and serve with lime wedges.

Notes

  • Variations: Add extra veggies like bell peppers or carrots, swap tofu for tempeh, or make it nut-free by skipping peanuts.
  • Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a pan with a splash of water to refresh the noodles.
  • Freezing: Not recommended, as rice noodles can become mushy.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: thai
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