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
- 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 15 minutes until softened but still firm. Drain and set aside.
Press the tofu to remove excess water, then cut into small cubes. Heat 1 tbsp oil in a pan and fry the tofu until golden on all sides. Set aside.
In a small bowl, mix tamarind paste, soy sauce, maple syrup, and chili flakes to make the Pad Thai sauce.
Heat remaining oil in a large wok or pan. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add the drained noodles to the wok along with the prepared sauce. Toss well to coat the noodles evenly.
Add the tofu, bean sprouts, julienned carrot, and most of the green onions. Stir-fry for 2-3 minutes until vegetables are slightly softened but still crisp.
Divide between plates and garnish with crushed peanuts, remaining green onions, cilantro, and lime wedges. Serve immediately.
Chef's Tips
- Noodle Tip: Don't overcook the noodles when soaking - they'll finish cooking in the wok.
- Tofu Trick: For extra crispy tofu, coat cubes in cornstarch before frying.
- Sauce Balance: Adjust the sweet-sour balance by adding more maple syrup or tamarind to taste.
- Vegetable Options: Add red bell pepper or bok choy for extra color and nutrition.
- Spice Level: Control heat by adjusting the amount of chili flakes.
- Garnish Generously: Fresh herbs and lime juice really elevate the flavors.
