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
- 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 coated.
- 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!
Print
Vegan Pad Thai
- 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