Description
This Vegan Pad Thai recipe offers a vibrant, plant-based twist on the classic Thai noodle dish. Featuring stir-fried rice noodles with golden tofu, fresh vegetables, and a tangy, sweet-savory sauce, it is a flavorful and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 7 ounces stir fry rice noodles
- 2-3 tablespoons vegetable oil
- 14.5 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes
Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon Sriracha hot sauce
Vegetables
- 1 cup julienne sliced carrots (about 3 carrots)
- 3 green onions, chopped
For Serving
- 2 limes, cut into wedges
- 1/2 cup cilantro, chopped
- 1/2 cup crushed or chopped peanuts
- 1 cup mung bean sprouts (optional)
Instructions
- Prepare Ingredients: Slice the carrots, chop the green onions, cilantro, and peanuts. Press and cube the tofu into 1/2 inch pieces. Have all ingredients prepped before cooking.
- Cook Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute. Remove from heat and let noodles soak for 5 minutes. Drain and rinse with cold water to stop cooking and prevent sticking.
- Make Sauce: In a small bowl, stir together soy sauce, rice vinegar, maple syrup, lime juice, and Sriracha until well combined. Set aside.
- Fry Tofu: Heat oil in a large pan over medium-high heat. Add cubed tofu and fry until all sides are golden brown, approximately 5-7 minutes.
- Combine and Stir-Fry: Add cooked noodles, sauce, carrots, green onions, and half the cilantro to the pan with tofu. Stir well and cook until everything is heated through, about 2-3 minutes.
- Serve: Plate the Pad Thai immediately. Garnish with remaining cilantro, crushed peanuts, lime wedges, and mung bean sprouts if using. Squeeze lime juice over each serving before eating for added freshness.
Notes
- Use gluten-free tamari instead of soy sauce to make this dish gluten free.
- For a vegetable-only version, substitute tofu with red pepper strips and broccoli florets; stir-fry the vegetables until tender before adding noodles and sauce.
- Pre-cut julienne carrots can save chopping time.
- Consider adding scrambled JUST Egg for a vegan egg version of Pad Thai.
- Pressing tofu ensures it fries crispier, but vacuum-packed extra-firm tofu may not require pressing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
