Description
This Vegan Pad Thai recipe is a vibrant, flavorful, and satisfying take on the classic Thai noodle dish, made entirely with plant-based ingredients
Ingredients
- 8 ounces dried flat rice noodles (about 1/4 inch wide)
- 1 (14-ounce) block firm or extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons tamarind paste
- 2 tablespoons maple syrup (or agave nectar or brown sugar)
- 1 tablespoon lime juice (freshly squeezed)
- 2 garlic cloves, minced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup chopped roasted, unsalted peanuts
- 2 green onions, sliced
- 2 tablespoons vegetable oil, divided
- Fresh cilantro leaves, for garnish
Instructions
Step 1: Cook the Rice Noodles
Cook the rice noodles according to the package directions. Be careful not to overcook them, as they should be slightly firm to the bite (al dente).
Drain the noodles and rinse them with cold water to prevent them from sticking together. Set aside.
Step 2: Make the Pad Thai Sauce
In a small bowl, whisk together the soy sauce (or tamari), tamarind paste, maple syrup, and lime juice until well combined. Set aside.
Step 3: Cook the Tofu
Heat 1 tablespoon of the vegetable oil in a large pan or wok over medium-high heat.
Add the cubed tofu to the pan and cook until it’s golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
Step 4: Sauté Garlic
Add the remaining 1 tablespoon of vegetable oil to the same pan.
Add the minced garlic and sauté for 1-2 minutes, or until fragrant, stirring constantly.
Step 5: Stir-Fry Noodles and Vegetables
Add the cooked rice noodles, the Pad Thai sauce, the bean sprouts, and the shredded carrots to the pan with the garlic.
Toss everything together to combine and cook for 2-3 minutes, or until the noodles are heated through and the sauce is evenly distributed.
Step 6: Add Tofu
Add the cooked tofu back to the pan and toss gently to combine.
Step 7: Serve
Serve the Vegan Pad Thai immediately, garnished with chopped peanuts, sliced green onions, and fresh cilantro leaves. You can also serve it with lime wedges for squeezing.