This Vegan Pad Thai brings together tender rice noodles, crispy tofu, and crunchy vegetables, all tossed in a tangy tamarind sauce that’s sure to tantalize your taste buds. Garnished with crushed peanuts, fresh cilantro, and lime wedges, every bite is a balance of flavors and textures, making it a delightful vegan twist on the Thai classic.
Vegan
Vegan Pad Thai
This Vegan Pad Thai brings together tender rice noodles, crispy tofu, and crunchy vegetables, all tossed in a tangy tamarind sauce that’s sure to tantalize your taste buds.
About this recipe
Method
20 min prep · 10 min cook
Prepare Noodles: Cook the rice noodles according to package instructions, usually soaking in hot water for 5-10 minutes until tender. Drain and set aside.
Fry Tofu: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove from the pan and set aside.
Sauté Vegetables: In the same pan, add the remaining tablespoon of oil. Sauté the carrot, bell pepper, and green onions for about 2 minutes. Add the garlic and bean sprouts, and cook for an additional minute until fragrant but still crisp.
Combine Sauce Ingredients: In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, rice vinegar, and chili flakes. Adjust the sauce to taste.
Mix Pad Thai: Add the cooked noodles and fried tofu to the pan with the vegetables. Pour the sauce over the top and toss everything together until well coated and heated through.
Serve: Transfer the Vegan Pad Thai to serving plates. Garnish with crushed peanuts, fresh cilantro, and lime wedges. Offer extra bean sprouts, peanuts, and lime wedges on the side for added texture and flavor.
Courses: Lunch, Dinner
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