Vegan Pad Thai
This vibrant vegan pad thai swaps fish sauce and eggs for tamarind, soy sauce, and extra firm tofu to deliver an authentic-tasting noodle dish that is fully plant-based. It is a quick and delicious vegan dinner that comes together in just 25 minutes.
A bold and tangy vegan pad thai with chewy rice noodles, crispy tofu, and a tamarind-based sauce.
Nutrition per serving
Ingredients
base
protein
sauce
vegetables
topping
Instructions
Soak the Noodles
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for 8 to 10 minutes until softened but still slightly firm. Drain and set aside.
Make the Sauce
Whisk together the tamarind paste, soy sauce, and maple syrup in a small bowl until smooth and well combined. Set aside.
Crisp the Tofu
Heat a wok or large skillet over high heat with a tablespoon of oil. Add the cubed tofu in a single layer and cook for 3 to 4 minutes per side until golden and crispy on the outside.
Toss with Noodles and Sauce
Add the drained noodles to the wok and pour the sauce over everything. Toss vigorously over high heat for 2 to 3 minutes until the noodles are coated and glossy and slightly caramelized.
Add Toppings and Serve
Remove from heat and toss in the bean sprouts and green onions. Divide between plates and top with crushed peanuts, a wedge of lime, and fresh chili if desired.
Substitutions
Common mistakes
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