Vegan Classic Pad Thai Noodles

Satisfy your cravings for bold, tangy, and savory flavors with this vibrant Vegan Classic Pad Thai Noodles recipe—a plant-based twist on the beloved Thai street food dish. Loaded with tender flat rice noodles, golden crispy tofu, and a colorful medley of sautéed red bell peppers, fresh bean sprouts, and chopped green onions, this dish delivers on both flavor and texture. The zesty homemade sauce, crafted with tamarind paste, soy sauce, and a touch of maple syrup, perfectly coats the noodles for a balance of sweet, salty, and tangy notes. Finished with crunchy roasted peanuts, fragrant cilantro, and a squeeze of fresh lime, this quick and easy vegan Pad Thai is ready in just 35 minutes and is perfect for weeknight dinners or entertaining. Plus, with clear step-by-step instructions and pantry-friendly ingredients, this recipe ensures you can whip up a restaurant-quality meal from the comfort of your kitchen.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz flat rice noodles
• 14 oz extra firm tofu
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 3 green onions, chopped
• 0.25 cup roasted peanuts, chopped
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 3 tbsp soy sauce
• 2 tbsp tamarind paste
• 1 tbsp maple syrup
• 1 tbsp sriracha or chili garlic sauce
• 0.25 tsp salt

Directions

Step 1

Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

While the noodles are cooking, press the tofu to remove excess water. Cut the tofu into bite-sized cubes.

Step 3

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and sliced red bell pepper and sauté for about 2-3 minutes until the peppers are tender.

Step 5

In a small bowl, whisk together the soy sauce, tamarind paste, maple syrup, sriracha, and salt to create the sauce.

Step 6

Add the cooked noodles, tofu, and the prepared sauce to the skillet. Toss everything together to coat the noodles and tofu evenly. Cook for another 2-3 minutes until everything is well combined and heated through.

Step 7

Remove the skillet from heat. Add the bean sprouts and half of the green onions. Toss gently to mix.

Step 8

Transfer the Pad Thai to serving plates and garnish with the remaining green onions, chopped roasted peanuts, fresh cilantro, and lime wedges.

Step 9

Serve immediately and enjoy your delicious and vegan-friendly Pad Thai!

Nutrition Facts

Serving size	(1424.0g)

Amount per serving	% Daily Value*
Calories	1802.4

Total Fat 82.0g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2551.4mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 31.3g	0%
Total Sugars 53.4g
Protein 94.9g	0%

Vitamin D 0IU	0%
Calcium 3081.0mg	0%
Iron 22.0mg	0%
Potassium 3004.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 20.0%

Carbs: 41.2%