Vegan Pad Thai Recipe

Introduction

Vegan Pad Thai is a flavorful and satisfying twist on the classic Thai street food favorite. Packed with fresh vegetables, tofu, and a tangy-sweet sauce, this dish is perfect for a quick weeknight meal or a special dinner that everyone can enjoy.

Ingredients

• 7 ounces stir-fry rice noodles
• 4 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 3 1/2 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice
• 3/4 teaspoon sriracha (plus more to taste)
• 2 tablespoons vegetable oil
• 14 ounces extra-firm tofu (pressed and cut into 1/2-inch cubes)
• 3/4 cup fresh shiitake mushrooms (thinly sliced)
• 3/4 cup carrots (julienned)
• 3 green onions (chopped)
• 1 cup mung bean sprouts
• 1/3 cup chopped cilantro
• 1/2 cup crushed peanuts

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute, then remove from heat and let them soak for 5 minutes. Drain and rinse with cold water to stop the cooking process.
2. Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha. Taste and adjust the sauce as needed for your preferred balance of tangy, sweet, and spicy flavors.
3. Step 3: Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and shiitake mushrooms, frying until the tofu is golden and crispy on all sides and the mushrooms are tender.
4. Step 4: Add the drained noodles, julienned carrots, and chopped green onions to the pan with the tofu. Pour in the sauce and toss everything to coat evenly and heat through.
5. Step 5: Stir in the mung bean sprouts, then remove the pan from heat. Garnish with chopped cilantro and crushed peanuts. Serve with lime wedges for an extra burst of freshness.

Tips & Variations

• Press the tofu well before cooking to remove excess moisture, ensuring it crisps nicely in the pan.
• For extra protein, add roasted peanuts or swap the tofu with tempeh.
• Feel free to add other veggies like bell peppers or snap peas for more color and crunch.
• Adjust the sriracha to control the heat level, or substitute with chili flakes if preferred.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the noodles from becoming mushy, or microwave in short bursts, stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for Pad Thai?

Yes, while traditional rice noodles are preferred for their texture, you can substitute with wider rice noodles or even gluten-free noodles depending on your dietary needs.

How do I make this dish nut-free?

Simply omit the crushed peanuts and consider adding toasted seeds like sunflower or pumpkin seeds for a similar crunch without the allergens.

Vegan Pad Thai Recipe

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★★★★★

4.9 from 106 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This vibrant Vegan Pad Thai recipe offers a delicious twist on the classic Thai favorite, using stir-fry rice noodles, crispy tofu, fresh vegetables, and a tangy, slightly spicy sauce made from soy, rice vinegar, maple syrup, lime juice, and sriracha. Perfectly balanced and easy to prepare, it’s a wholesome, satisfying vegan meal that’s both colorful and flavorful.

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Ingredients

Scale 1x2x3x

Noodles and Sauce

• 7 ounces stir-fry rice noodles
• 4 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 3 1/2 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice
• 3/4 teaspoon sriracha (plus more to taste)

Vegetables and Protein

• 2 tablespoons vegetable oil
• 14 ounces extra-firm tofu (pressed and cut into 1/2-inch cubes)
• 3/4 cup fresh shiitake mushrooms (thinly sliced)
• 3/4 cup carrots (julienned)
• 3 green onions (chopped)
• 1 cup mung bean sprouts

Garnish

• 1/3 cup chopped cilantro
• 1/2 cup crushed peanuts

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Instructions

1. Cook noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute; then remove from heat and let them soak for 5 minutes until tender but firm. Drain and rinse with cold water to stop cooking and prevent sticking.
2. Whisk sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha. Taste and adjust the heat or sweetness if needed to suit your preference.
3. Fry tofu and mushrooms: Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and sliced shiitake mushrooms, frying them until the tofu is golden and crisp on all sides and the mushrooms are tender and browned.
4. Stir-fry noodles and vegetables: Add the drained noodles, julienned carrots, and chopped green onions to the pan with the tofu and mushrooms. Pour in the prepared sauce and toss everything together to coat evenly, allowing the flavors to meld as the noodles absorb the sauce.
5. Finish and serve: Stir in the mung bean sprouts last to keep their crunch, then remove the pan from heat. Garnish with chopped cilantro and crushed peanuts for added freshness and texture. Serve with lime wedges on the side for an extra zing of citrus.

Notes

• Pressing tofu before frying helps achieve a crispier texture by removing excess moisture.
• Adjust sriracha according to your heat preference; add more for extra spiciness.
• You can substitute peanuts with cashews or almonds for different nutty flavors.
• For gluten-free, substitute soy sauce with tamari or coconut aminos.
• Ensure noodles are not overcooked during soaking to prevent mushiness in the stir-fry.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai

Keywords: Vegan Pad Thai, Thai Noodles, Stir-fry, Vegan Asian Recipes, Tofu Recipes, Plant-based Dinner