Vegan Pad Thai

Pad Thai, a quintessential Thai dish, is beloved worldwide for its vibrant flavors and satisfying textures. Traditionally, it combines stir-fried rice noodles with a medley of proteins, vegetables, and a tantalizing sauce that gives it a distinctive taste. However, as the demand for plant-based diets continues to rise, the vegan version of this iconic dish has emerged as a healthier alternative, appealing to both vegans and non-vegans alike.

Discover the vibrant world of Vegan Pad Thai with this quick and easy recipe! This iconic dish is perfect for both plant-based eaters and those looking to try something new. Enjoy the delightful combination of stir-fried rice noodles, crispy tofu, and fresh vegetables infused with a tangy sauce. Ready in under 30 minutes, Vegan Pad Thai is not only delicious but also packed with nutrients. Get inspired to whip up a nourishing meal that’s bursting with flavor and color!

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Ingredients

8 oz flat rice noodles

2 tbsp vegetable oil

1 cup tofu, firm (cubed)

2 cloves garlic, minced

1 cup carrots, julienned

1 cup bell peppers, thinly sliced (red and yellow for color)

1 cup bean sprouts

3 green onions, chopped

¼ cup peanuts, crushed

2 tbsp tamarind paste

2 tbsp soy sauce or tamari

2 tbsp maple syrup

1 tbsp lime juice

1 tbsp chili sauce (adjust to taste)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Prepare the Noodles: Soak the flat rice noodles in boiling water for 8-10 minutes until al dente. Drain and set aside. If they stick together, toss them gently with a little bit of oil.

Cook the Tofu: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until all sides are golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the minced garlic, carrots, and bell peppers. Stir-fry for about 3-4 minutes or until the vegetables are tender but still crisp.

Combine Ingredients: Add the cooked noodles and tofu back into the skillet with the sautéed vegetables. Because the heat is still on, add the tamarind paste, soy sauce, maple syrup, lime juice, and chili sauce. Toss everything together gently for 2-3 minutes until the sauce coats the noodles and is heated through.

Add Freshness: Toss in the bean sprouts and half of the green onions, stirring for an additional minute before removing from heat.

Serve: Plate the Vegan Pad Thai and top with crushed peanuts, the remaining green onions, and fresh cilantro leaves. Serve with lime wedges on the side for an extra zing.

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings