Pad Thai Recipe Vegan: Easy, Delicious Plant-Based Dish

Pad Thai is a beloved street food classic originating from Thailand, famous for its vibrant flavors and delightful textures. If you’ve been craving this iconic dish but want to keep it vegan, you’re in the right place!

This vegan pad thai recipe beautifully balances sweet, sour, salty, and spicy notes, all while packing in wholesome plant-based ingredients. Whether you’re a seasoned vegan or simply exploring meatless meals, this recipe offers a delicious, easy-to-make version of the traditional favorite without compromising on taste or authenticity.

With fresh vegetables, tofu, and a tangy tamarind sauce, this dish comes together quickly and is perfect for busy weeknights or casual entertaining. Get ready to impress friends and family with a colorful, satisfying meal that proves vegan cooking can be fun, flavorful, and utterly delicious!

Why You’ll Love This Recipe

This vegan pad thai recipe is more than just a meat-free alternative; it’s a celebration of bold flavors and textures. The combination of crunchy peanuts, silky tofu, and chewy rice noodles creates a mouthwatering experience.

Plus, it’s packed with fresh vegetables, making it a nutrient-rich meal.

One of the best parts? The sauce is made from simple pantry staples like tamarind paste, soy sauce, and maple syrup, delivering an authentic taste without the hassle.

It’s also highly customizable, so you can easily adjust the spice level or swap ingredients based on your preferences.

Whether you’re cooking for yourself or a crowd, this recipe offers a quick, healthy, and satisfying meal that’ll have everyone asking for seconds!

Ingredients

• 8 oz rice noodles (flat, about ¼-inch wide)
• 200g firm tofu, pressed and cubed
• 2 tablespoons tamarind paste
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small red chili, sliced (optional for heat)
• 1 cup shredded carrots
• 1 cup bean sprouts
• 3 green onions, sliced
• ½ cup chopped roasted peanuts
• Fresh cilantro, for garnish
• Optional: ½ cup chopped bell peppers or snap peas for extra crunch

Equipment

• Large bowl (for soaking noodles)
• Non-stick skillet or wok
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons and cups
• Small mixing bowl (for sauce)

Instructions

1. Prepare the noodles: Soak the rice noodles in warm water for about 20-25 minutes or until pliable but still firm. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and lime juice. Taste and adjust sweetness or sourness to your liking.
3. Cook the tofu: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
4. Sauté aromatics: In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and sliced chili, cooking for 1 minute until fragrant.
5. Add vegetables: Add shredded carrots and optional bell peppers or snap peas. Stir-fry for 2-3 minutes until slightly tender but still crisp.
6. Combine noodles and sauce: Add the drained noodles to the pan, pour over the prepared sauce, and toss everything together gently. Cook for 2-3 minutes, allowing the noodles to absorb the sauce.
7. Finish the dish: Return the crispy tofu to the pan along with bean sprouts and green onions. Toss gently and cook for another 1-2 minutes to warm through.
8. Serve: Plate the pad thai, and garnish generously with chopped roasted peanuts and fresh cilantro. Add extra lime wedges on the side if desired.

Tips & Variations

For the best texture, be careful not to over-soak the rice noodles; they should be soft but not mushy.

• Protein options: Swap tofu for tempeh or seitan if you prefer a different plant-based protein.
• Nut-free version: Omit peanuts and use toasted pumpkin seeds or sunflower seeds instead.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Extra veggies: Feel free to add shredded cabbage, sliced mushrooms, or green beans for more color and crunch.
• Spicy kick: Add a drizzle of sriracha or crushed red pepper flakes according to your heat preference.

Nutrition Facts

Serving Suggestions

Pad Thai is delicious served hot straight from the pan, but you can elevate the experience with a few simple sides. Fresh lime wedges add a zesty brightness that complements the dish perfectly.

Pair your vegan pad thai with a light Asian-inspired salad or steamed edamame for a complete meal.

For an appetizer or snack, consider serving Lipton Vegetable Dip Recipe: Easy Party Favorite or a crunchy side like Vegetable Crackers Recipe for Healthy Homemade Snacking. And if you’re craving more vibrant vegan dishes, explore Asian Vegan Recipes for Delicious and Healthy Meals for additional inspiration.

Conclusion

This vegan pad thai recipe effortlessly brings together authentic flavors and wholesome ingredients to create a satisfying, plant-based meal. Its balance of savory, sweet, and tangy elements makes it a crowd-pleaser that’s perfect for any occasion.

Whether you’re new to vegan cooking or a longtime enthusiast, this recipe is simple enough for a weeknight dinner yet impressive enough to serve guests.

By using fresh vegetables and tofu, you get a nutrient-packed dish without sacrificing taste. Plus, the recipe is versatile and easily adaptable to your preferences, whether you want it spicier, nuttier, or loaded with extra veggies.

Give it a try and discover why vegan pad thai is quickly becoming a favorite in kitchens everywhere!

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