Pad Thai is a classic Thai noodle dish that is beloved around the world. While the traditional version often contains eggs and fish sauce, it’s easy to make a delicious vegan version that is just as flavorful. This vegan pad thai recipe is packed with fresh vegetables, protein-rich tofu, and a sweet and tangy sauce. Not only is it incredibly tasty, but it’s also nutritious and easy to make at home.
Health Benefits:
This vegan pad thai is a nutritious and well-balanced meal. The rice noodles provide complex carbohydrates for sustained energy, while the tofu adds plant-based protein to keep you feeling full. Vegetables contribute fiber, vitamins, and minerals.
Peanuts are a good source of healthy fats, protein, and antioxidants. Overall, this dish is a delicious way to enjoy the flavors of Thailand while getting a boost of essential nutrients.
Ingredients:
- 8 oz rice noodles
- 1/4 cup low-sodium tamari or soy sauce
- 2 tbsp lime juice
- 2 tbsp pure maple syrup
- 1 tsp chili garlic sauce
- 2 tbsp peanut oil or sesame oil
- 1 block extra-firm tofu, pressed and cubed
- 3 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup mung bean sprouts
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- Lime wedges for serving
Instructions:
- Soak the rice noodles in hot water for 15-20 minutes until softened. Drain and set aside.
- In a small bowl, whisk together the tamari/soy sauce, lime juice, maple syrup, and chili garlic sauce. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and sauté for 5-7 minutes until lightly browned on all sides. Remove the tofu from the pan and set aside.
- In the same pan, add the minced garlic and sauté for 1 minute until fragrant.
- Add the soaked rice noodles and sauce to the pan. Toss everything together for 2-3 minutes until the noodles are heated through and coated in the sauce.
- Stir in the sautéed tofu, cabbage, bean sprouts, and green onions. Toss for 1-2 minutes until everything is combined.
- Remove from heat and transfer to a serving dish. Top with chopped peanuts.
- Serve immediately with lime wedges.
Variations:
- Add extra veggies like shredded carrots, bell peppers, snap peas, or broccoli for extra nutrition and crunch.
- Use zucchini noodles or spaghetti squash instead of rice noodles for a low-carb option.
- Substitute baked or pan-fried tofu for crispy tofu for a different texture.
- Use almond butter or cashew butter instead of peanuts for a nut-free version.
- Add fresh herbs like cilantro, basil, or mint for extra flavor and aroma.
- Make it spicier by adding more chili garlic sauce or fresh chopped chilies.
- Use coconut aminos instead of tamari/soy sauce for a soy-free option.
Make Ahead Tips:
- Make the sauce up to 5 days ahead and store covered in the refrigerator.
- Prep and cook the tofu up to 3 days in advance and store in the refrigerator.
- Cook the rice noodles according to package instructions, rinse with cold water, and toss with a bit of oil to prevent sticking. Store in the refrigerator for up to 3 days.
- Chop and prep all the vegetables in advance and store separately in the refrigerator.
To serve, reheat the noodles, sauce, and tofu together in a skillet or wok. Add the fresh vegetables and toss everything together with peanuts and lime wedges.
Preparing components in advance makes this vegan pad thai perfect for quick weeknight meals or meal prep. You can easily customize the flavors and ingredients to your liking!
Vegan Pad Thai
Ingredients
- 8 oz rice noodles
- 1/4 cup low-sodium tamari or soy sauce
- 2 tbsp lime juice
- 2 tbsp pure maple syrup
- 1 tsp chili garlic sauce
- 2 tbsp peanut oil or sesame oil
- 1 block extra-firm tofu pressed and cubed
- 3 cloves garlic minced
- 1 cup shredded cabbage
- 1 cup mung bean sprouts
- 2 green onions sliced
- 1/4 cup roasted peanuts chopped
- Lime wedges for serving
Instructions
- Soak the rice noodles in hot water for 15-20 minutes until softened. Drain and set aside.
- In a small bowl, whisk together the tamari/soy sauce, lime juice, maple syrup, and chili garlic sauce. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and sauté for 5-7 minutes until lightly browned on all sides. Remove the tofu from the pan and set aside.
- In the same pan, add the minced garlic and sauté for 1 minute until fragrant.
- Add the soaked rice noodles and sauce to the pan. Toss everything together for 2-3 minutes until the noodles are heated through and coated in the sauce.
- Stir in the sautéed tofu, cabbage, bean sprouts, and green onions. Toss for 1-2 minutes until everything is combined.
- Remove from heat and transfer to a serving dish. Top with chopped peanuts.
- Serve immediately with lime wedges.
Notes
Nutritional Information (per serving):
Calories: 386 kcal Protein: 16g Fat: 16g Carbohydrates: 50g Fiber: 4g Sodium: 661mgVariations:
- Add extra veggies like shredded carrots, bell peppers, snap peas, or broccoli for extra nutrition and crunch.
- Use zucchini noodles or spaghetti squash instead of rice noodles for a low-carb option.
- Substitute baked or pan-fried tofu for crispy tofu for a different texture.
- Use almond butter or cashew butter instead of peanuts for a nut-free version.
- Add fresh herbs like cilantro, basil, or mint for extra flavor and aroma.
- Make it spicier by adding more chili garlic sauce or fresh chopped chilies.
- Use coconut aminos instead of tamari/soy sauce for a soy-free option.
Make Ahead Tips:
- Make the sauce up to 5 days ahead and store covered in the refrigerator.
- Prep and cook the tofu up to 3 days in advance and store in the refrigerator.
- Cook the rice noodles according to package instructions, rinse with cold water, and toss with a bit of oil to prevent sticking. Store in the refrigerator for up to 3 days.
- Chop and prep all the vegetables in advance and store separately in the refrigerator.