Vegetarian Pad Thai
This easy vegetarian Pad Thai uses simple ingredients, flat rice noodles, and crispy fried tofu to deliver authentic, plant-based flavors in one comforting meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 16 oz fresh rice noodles or 8 ounces dried rice sticks. Prepare according to package instructions. See notes below for helpful tips.
- 8 oz firm tofu, cut into 1-inch by 1/4-inch pieces.
- 1/2 tsp salt. Just a pinch to season the tofu
- 4 tbsp oil, divided. 2 tablespoons for tofu and 2 tablespoons for the stir-frying the noodles. Use avocado, rice bran, canola or vegetable oil. No olive or sesame oil.
- 2 tbsp garlic, minced
- 1/4 cup shallots, chopped small
- 1/4 cup sweet pickled radish, chopped into 1-inch pieces
- 1/2 cup garlic chives or green onions, sliced into 1 1/2 inch pieces
- 1 cup bean sprouts, save a little bit out for garnishing.
- 1/3 cup shredded carrots
- 1/3 cup Palm sugar. Brown sugar can be used as a substitute.
- 1/4 cup Tamari Soy Sauce.
- 2 tbsp Tamarind paste
- Lime Juice
- Crushed Peanuts
- Chili Garlic Sauce or Chili Flakes
- Granulated Sugar
Instructions
- 1
If you’re using fresh noodles, soak them in a large bowl of water until they soften. Drain well and pat dry. If you’re using dried noodles, follow the package instructions—usually they’ll need to be soaked in hot water until tender. Set your prepared noodles aside.
- 2
Heat about 2 tablespoons of oil in a large pan over medium heat. Add your tofu pieces and cook until they develop a light golden crust on all sides, sprinkling in about ½ teaspoon of salt as you go. Use tongs to flip the tofu so it browns evenly, then set it aside.
- 3
In a small saucepan over medium-high heat, combine palm sugar and tamari soy sauce (or a vegetarian substitute like soy sauce or tamari, if desired). Cook until the sugar is fully dissolved, then stir in the tamarind paste. Bring it to a gentle boil, remove from heat, and let it cool.
- 4
Heat a wok or large skillet over medium-high heat. Add a bit of oil, then toss in minced garlic, thinly sliced shallots, and a big spoonful of chopped pickled radish. Stir-fry for 1–2 minutes, until fragrant and lightly browned.
- 5
Add the noodles to the wok and toss them thoroughly with the aromatics, make sure they’re well combined.
- 6
Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes until the noodles are tender. Spread them out in the pan to avoid clumping and overcooking.
- 7
Add the crisped tofu, bean sprouts, and sliced green onions (reserve a handful for garnish) and toss gently. Adjust the seasoning with a dash of soy sauce or a pinch of sugar if needed. Turn off the heat and finish with a squeeze of fresh lime juice. For some heat, sprinkle on a bit of chili powder.