Description
Plant-Based Pad Thai is a delicious vegan version of the classic Thai noodle dish, featuring rice noodles, tofu, and a tangy tamarind sauce, topped with crunchy peanuts and fresh herbs.
Ingredients
Units
Scale
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 1 block (14 oz) firm tofu, pressed and cubed
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- Fresh cilantro and lime wedges, for serving
- For the Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or coconut sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
- In the same skillet, add garlic, bell pepper, and most of the green onions. Sauté for 2–3 minutes until just tender.
- Add the cooked noodles, tofu, and sauce to the skillet. Toss well to combine and heat through, about 2–3 minutes.
- Stir in bean sprouts and remove from heat.
- Serve hot, garnished with chopped peanuts, remaining green onions, cilantro, and lime wedges.
Notes
- Substitute tamarind paste with a mix of lime juice and a little brown sugar if unavailable.
- Add extra vegetables like carrots or snap peas for more variety.
- Adjust spiciness by increasing or omitting chili garlic sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg