Vegan Pad Thai

Whisk yourself away to the vibrant streets of Thailand with this irresistibly flavorful Vegan Pad Thai recipe! This plant-based twist on the beloved classic features tender wide rice noodles, golden pan-fried tofu, crisp bean sprouts, and julienned carrots tossed in a tangy-sweet tamarind sauce that’s perfectly balanced with soy sauce, coconut sugar, and a splash of lime juice. Topped with crushed roasted peanuts, fresh cilantro, and an optional kick of chili flakes, each bite delivers a harmonious blend of textures and flavors. Ready in just 30 minutes, this easy and satisfying dish is perfect for weeknight dinners or meal prep. Serve with lime wedges for a zesty finish and transport your taste buds to a true Thai culinary adventure!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Wide rice noodles
• 200 grams Firm tofu
• 2 tablespoons Peanut oil (or vegetable oil)
• 3 cloves Garlic, finely minced
• 1 medium Shallot, finely sliced
• 1 medium Carrot, julienned
• 1 cup Bean sprouts
• 3 stalks Green onions, chopped
• 2 tablespoons Roasted peanuts, crushed
• 2 tablespoons Tamarind paste
• 3 tablespoons Soy sauce
• 2 tablespoons Coconut sugar (or brown sugar)
• 1 tablespoon Lime juice
• 3 tablespoons Water
• 0.5 teaspoons Chili flakes (optional)
• 2 tablespoons Fresh cilantro, chopped (optional)
• 1 lime Lime wedges, for serving

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

Press the tofu to remove excess water, then cut it into bite-sized cubes.

Step 3

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium heat. Add the tofu cubes and pan-fry until golden on all sides, about 5-7 minutes. Remove the tofu and set aside.

Step 4

In the same skillet or wok, heat the remaining 1 tablespoon of peanut oil over medium heat. Add the minced garlic and sliced shallot, and sauté for 1-2 minutes until fragrant.

Step 5

Add the julienned carrot and stir-fry for 2-3 minutes until slightly softened.

Step 6

In a small bowl, whisk together the tamarind paste, soy sauce, coconut sugar, lime juice, and water to create the sauce.

Step 7

Add the cooked rice noodles to the skillet with the vegetables, followed by the sauce. Toss everything together to ensure the noodles are evenly coated.

Step 8

Add the tofu back into the skillet, along with the bean sprouts and half of the chopped green onions. Stir-fry for an additional 2-3 minutes until everything is heated through.

Step 9

Serve the pad thai on plates, garnished with the remaining green onions, crushed peanuts, fresh cilantro (if using), and a sprinkle of chili flakes (if desired). Serve with lime wedges on the side.

Nutrition Facts

Serving size	(874.9g)

Amount per serving	% Daily Value*
Calories	1195.6

Total Fat 47.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1857.6mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 57.6g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 479.3mg	0%
Iron 8.4mg	0%
Potassium 1468.1mg	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: 33.4%

Protein: 13.2%

Carbs: 53.4%