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
