Vegan Pad Thai
A delicious and authentic vegan version of the classic Thai noodle dish with tofu and vegetables.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 200g rice noodles
- 150g firm tofu, cubed
- 1 cup bean sprouts
- 1 carrot, julienned
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp chili flakes (optional)
- 1/4 cup crushed peanuts
- Lime wedges for serving
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Soak the rice noodles in warm water for about 10 minutes until they soften but are still slightly firm. Drain and set aside.
Heat 1 tbsp of oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining oil and sauté the minced garlic for about 30 seconds until fragrant.
Add the julienned carrot and cook for 2 minutes until slightly softened. Then add the drained noodles, tofu, and green onions.
In a small bowl, mix the tamarind paste, soy sauce, maple syrup, and chili flakes (if using). Pour this sauce over the noodles and stir-fry for 2-3 minutes until everything is well combined.
Add the bean sprouts and cook for another minute. Remove from heat and garnish with crushed peanuts, fresh cilantro, and lime wedges. Serve immediately.
Chef's Tips
- Noodle Tip: Do not overcook the rice noodles during soaking as they will continue to cook when stir-fried.
- Tofu Tip: Press the tofu for at least 15 minutes before cooking to remove excess water for better texture.
- Sauce Adjustment: Adjust the sweetness or tanginess by adding more maple syrup or tamarind paste to taste.
- Extra Veggies: Feel free to add bell peppers, mushrooms, or bok choy for more variety.
- Spice Level: Adjust the chili flakes to your preferred spice level or serve with extra on the side.
- Garnish: Fresh lime juice and extra crushed peanuts add a burst of flavor right before serving.
