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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