Vegan Pad Thai
Make this easy vegan Pad Thai with tofu, rice noodles, and tamarind sauce. Gluten free, high protein, and full of authentic Thai flavor.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For Vegan Pad Thai
- 400 grams tofu
- 1 broccoli
- 1 carrot
- 1 red bell pepper
- 1 red onion, peeled
- 350 grams flat rice noodles
- 4 tablespoons tamarind paste
- 4 garlic cloves, peeled
- 2 tablespoons brown sugar or maple syrup
- 4 tablespoons soy sauce
- 1 red Thai chili pepper
- 1 tablespoon lemon juice
- 1 teaspoon chili crisp
- 2 tablespoons cooking oil
- 100 grams bean sprouts
- 1 large spring onion
- 1/4 cup roasted peanuts
- Lime wedges to serve
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Remove the stem and chop the broccoli into bite-sized florets. Keep it aside. Thinly slice red onion, and also slice red bell pepper.
- 2
Peel the carrot, trim the edges, and thinly slice it into matchsticks. After that, diagonally slice the spring onion with the greens. Put the white part with the red onions and set aside the green parts for adding later during cooking and for garnishing.
- 3
Chop the red chili pepper and set it aside. Then finely chop the garlic and set it aside.
- 4
Pat the firm tofu block dry and slice it into triangles, rectangles, or squares. I’m cutting them into 1/4-inch thick, 1-inch triangle pieces and cutting one side with a zigzag knife just to make them look pretty. You can also use a regular knife.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
In a small cup or bowl, make the sauce by combining tamarind paste, brown sugar or maple syrup, lemon juice, chili crisp, and chopped red chili pepper. Mix everything until well combined. Then add 4 tablespoons of soy sauce. Feel free to add a little salt if your soy sauce isn’t salty enough. Mix again and set aside.
- 7
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 8
Spread the rice noodles in a pan. Pour in hot water and let them soak for 5 minutes or as per package instructions. Stir the noodles a couple of times to remove excess starch. Once cooked, drain the water and keep the noodles ready for cooking.
- 9
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 10
Heat oil in a wide nonstick pan over medium heat. Once hot, add the tofu pieces in a single layer and fry them until golden on all sides. When they turn crisp, transfer them to a bowl and set aside.
- 11
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 12
In the same pan, add the garlic and sauté until golden. I like to let them brown slightly for that burnt garlic flavor, but you can cook them just until golden if you prefer. Add sliced onions and the white parts of the spring onion. Sauté for a couple of minutes.
- 13
Now add the broccoli florets and sauté for 2 minutes. Then add the carrots and bell pepper and cook for another few minutes.
- 14
Once the veggies are cooked, add the noodles, fried tofu, bean sprouts, and the sauce. Toss well and cook for 2–3 minutes. Add the spring onion greens and toss again.
- 15
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 16
Transfer the hot vegan Pad Thai noodles to a serving plate. Sprinkle with extra bean sprouts, some crushed roasted peanuts, and sliced spring onion greens. Serve with lime wedges and enjoy!
- 17
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 18
ENJOY THIS RECIPE.