Vegan Pad Thai

A vibrant, plant-based take on classic Pad Thai made with rice noodles, crispy tofu, fresh vegetables, and a tangy tamarind-lime sauce. Quick, flavorful, and perfect for weeknight dinners.

Course Main Course

Cuisine Thai-inspired, Vegetarian

Keyword dairy-free stir fry, plant-based noodle dish, Thai-inspired vegan recipe, tofu noodles, Vegan Pad Thai,

Prep Time 15

Cook Time 14

Servings

Calories 420kcal

Ingredients

8 oz 225 g rice noodles
2 tablespoons vegetable oil
1 block 14 oz / 400 g firm tofu, pressed and cubed
3 cloves garlic minced
1 red bell pepper thinly sliced
2 green onions chopped
1 cup 100 g bean sprouts
1/4 cup 60 ml tamarind paste
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon lime juice
1/2 teaspoon chili flakes
1/4 cup 35 g crushed peanuts
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Cook the rice noodles according to package instructions. Drain and set aside.
Heat the vegetable oil in a large pan or wok over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.
In the same pan, sauté the garlic, sliced bell pepper, and green onions for 2–3 minutes until fragrant and slightly tender.
In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, lime juice, and chili flakes.
Add the cooked noodles, tofu, and sauce to the pan. Toss thoroughly until evenly coated and heated through.
Stir in the bean sprouts and cook for an additional minute.
Serve hot, topped with crushed peanuts, fresh cilantro, and lime wedges.

Notes

For extra heat, add sriracha or additional chili flakes.

Add shredded carrots or snap peas for more crunch.

For a gluten-free version, use tamari instead of soy sauce.

Nutrition