Description
This Vegan Pad Thai recipe is a flavorful, vibrant, and easy-to-make version of the classic Thai dish. It features stir-fried rice noodles, crispy tofu, fresh vegetables, and a tangy, sweet, and spicy sauce. Perfect for a quick dinner that’s entirely plant-based and packed with delicious textures and flavors.
Ingredients
Scale
Noodles
- 7 ounces stir fry rice noodles
Tofu & Oil
- 14.5 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes
- 2-3 tablespoons vegetable oil
Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon Sriracha hot sauce
Vegetables
- 1 cup julienne sliced carrots (about 3 carrots)
- 3 green onions, chopped
For Serving
- 2 limes, cut into wedges
- 1/2 cup cilantro, chopped
- 1/2 cup crushed or chopped peanuts
- 1 cup mung bean sprouts (optional)
Instructions
- Prepare ingredients: Slice the carrots into julienne strips, chop the green onions, cilantro, and crush or chop the peanuts. Press the tofu if needed and cut it into 1/2 inch cubes. Having all ingredients ready will make the cooking process smooth.
- Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute. Remove from heat and let the noodles soak for 5 minutes until tender. Drain and rinse with cold water to prevent sticking. Set aside.
- Make the sauce: In a small bowl, whisk together low sodium soy sauce, rice vinegar, pure maple syrup, fresh lime juice, and Sriracha hot sauce. Set aside to let the flavors meld.
- Fry the tofu: Heat vegetable oil in a large pan or skillet over medium-high heat. Add the tofu cubes and fry, turning occasionally, until all sides turn golden brown and crisp. This will take about 8-10 minutes.
- Combine and stir-fry: To the pan with the tofu, add the cooked noodles, sauce, julienned carrots, chopped green onions, and half the chopped cilantro. Stir everything together and cook for a few minutes until heated through and the sauce evenly coats the noodles and tofu.
- Serve: Serve the pad thai immediately. Garnish each serving with the remaining cilantro, crushed peanuts, and mung bean sprouts if using. Offer lime wedges on the side for squeezing over the dish to add fresh brightness before eating.
Notes
- For a gluten-free version, substitute tamari for soy sauce to keep it safe for gluten sensitivities.
- To make a vegetable-only version, replace tofu with veggies such as red pepper strips and broccoli florets. Stir fry them until tender before adding noodles and sauce.
- Using pre-cut julienne carrots can reduce prep time significantly.
- To add more protein or a different texture, consider cooking up some JUST Egg scrambled-style and adding it to your pad thai.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
