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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
