Avo Nashville Vegan Pad Thai Copycat Recipe Made Easy

Looking to recreate the vibrant flavors of Avo Nashville’s famous vegan Pad Thai right in your own kitchen? You’re in the right place!

This copycat recipe brings together the authentic taste and colorful presentation of the beloved dish, all while keeping it completely plant-based and wholesome. Whether you’re a longtime vegan or simply craving a fresh, tangy twist on traditional Pad Thai, this recipe balances the perfect blend of savory, sweet, and spicy notes.

From tender rice noodles to crunchy peanuts and a tangy tamarind dressing, every bite bursts with flavor and texture.

In this blog post, I’ll walk you through each step, share why this recipe stands out, and offer helpful tips to customize it. Plus, I’ll link to some other fantastic vegan recipes for your culinary adventures.

Let’s dive in and make your taste buds dance with this Avo Nashville Vegan Pad Thai copycat!

Why You’ll Love This Recipe

This recipe is a celebration of vibrant, fresh ingredients combined with tried-and-true Thai flavors. It’s completely vegan, making it accessible for those following plant-based diets or anyone interested in eating healthier without sacrificing taste.

Unlike many Pad Thai recipes that rely heavily on fish sauce or eggs, this version uses clever substitutions like tamarind paste and soy sauce to replicate that signature tangy and umami-packed flavor.

It’s also quick to prepare, perfect for a weeknight dinner or impressing friends with a colorful, restaurant-style meal.

Plus, this dish is highly customizable—add your favorite veggies or adjust the spice level to suit your palate. The balance of textures, from chewy noodles to crunchy peanuts and fresh herbs, makes every forkful exciting.

Ingredients

• 8 oz rice noodles (flat, about ¼ inch wide)
• 2 tbsp tamarind paste
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup or agave nectar
• 1 tbsp rice vinegar
• 1 tbsp lime juice (freshly squeezed)
• 2 tbsp vegetable oil (such as avocado or canola oil)
• 3 cloves garlic, minced
• 1 cup extra-firm tofu, pressed and cubed
• 1 cup shredded carrot
• 1 cup bean sprouts
• 3 green onions, chopped
• ½ cup roasted peanuts, chopped
• 1 tsp chili flakes (adjust to taste)
• Fresh cilantro for garnish
• 1 lime, cut into wedges for serving

Equipment

• Large pot for boiling noodles
• Large non-stick skillet or wok
• Medium mixing bowl
• Cutting board and knife
• Spatula or wooden spoon
• Measuring spoons and cups
• Colander or strainer
• Tofu press or clean kitchen towel

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 4-6 minutes, until just tender but still slightly chewy. Drain and rinse under cold water to stop cooking. Set aside.
2. Make the sauce: In a medium bowl, whisk together tamarind paste, soy sauce, maple syrup, rice vinegar, and lime juice. Adjust sweetness or acidity to taste and set aside.
3. Prepare the tofu: While noodles are cooking, press excess water out of the tofu using a tofu press or by wrapping it in a clean towel and placing a weight on top for 10 minutes. Cut into small cubes.
4. Cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove tofu and set aside.
5. Sauté aromatics and veggies: Add remaining tablespoon of oil to the pan. Toss in minced garlic and sauté for 30 seconds until fragrant. Then add shredded carrots and green onions, cooking for 2-3 minutes until slightly softened.
6. Add noodles and sauce: Return tofu to the skillet, then add drained noodles. Pour the sauce over everything and toss gently but thoroughly to combine and heat through, about 2-3 minutes.
7. Add bean sprouts and chili flakes: Toss in the bean sprouts and chili flakes, stirring for another minute to combine without losing the crunch of the sprouts.
8. Serve: Transfer to plates or bowls. Top with chopped peanuts, fresh cilantro, and lime wedges on the side.

Tips & Variations

“Pressing your tofu properly is key to achieving that perfect crispy texture.”

• Customize the veggies: Feel free to add bell peppers, snap peas, or baby corn for extra color and crunch.
• Spice it up: Increase the chili flakes or add a splash of Sriracha for more heat.
• Nutty twist: Swap peanuts for cashews or sprinkle toasted sesame seeds for a different crunch.
• Protein swap: Try tempeh or seitan in place of tofu for a different texture.
• Make it gluten-free: Use tamari instead of regular soy sauce and ensure your rice noodles are certified gluten-free.

Nutrition Facts

Serving Suggestions

This vegan Pad Thai pairs beautifully with a crisp Asian-inspired salad or steamed edamame on the side. You can also serve it with fresh lime wedges and extra chili for guests who like a bit of heat.

For a fuller meal, consider pairing it with Half Runner Beans Recipe or a light soup like miso or tom yum.

If you’re in the mood for something sweet after your meal, try one of my favorite desserts like the Glazed Twist Donut Recipe or Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Making Avo Nashville’s vegan Pad Thai at home is not only satisfying but also a wonderful way to enjoy a classic dish in a fresh, plant-based format. This recipe captures the essence of the original with a perfect balance of tangy, sweet, and spicy flavors.

It’s quick enough for busy weeknights yet special enough to impress friends and family.

Whether you’re vegan, vegetarian, or simply exploring more plant-based meals, this Pad Thai is a delicious gateway to Thai cuisine. Don’t forget to experiment with the toppings and vegetables to make it your own.

Happy cooking, and be sure to explore more tasty recipes like the Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe for your next culinary adventure!

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