Go Back
–+ servings
A square picture of a bowl of vegan pad Thai with a sliced lime on top
Print Recipe
5 from 1 vote

Vegan Pad Thai

Vegan pad Thai, a traditional Thai recipe, healthy and so tasty. It's made with simple ingredients, inexpensive, comforting, and delicious!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Thai
Diet: Vegan
Servings: 6
Calories: 438kcal
Author: Iosune

Ingredients

For the pad Thai:

  • 12 oz firm tofu cubed
  • 8 oz rice noodles
  • 1 tablespoon oil I used extra virgin olive oil
  • 4 garlic cloves minced
  • 1 red onion chopped
  • 1 cup fresh bean sprouts
  • ¼ cup chives chopped
  • ¼ cup peanuts chopped

For the sauce:

US Customary - Metric

Instructions

  • Heat some oil in a pan (optional) and cook the tofu over medium-high heat for 5-10 minutes or until golden brown. Reserve.
  • After that, cook the sauce. Add all the ingredients for the sauce into a saucepan, stir and bring to a boil. Simmer for 5 minutes or until it thickens a little. Remove from heat and set aside.
  • Soak the noodles for 30-60 minutes in water at room temperature or in hot water for 5 minutes (that's what I usually do). Drain and reserve.
  • Heat 1 tablespoon of oil in a wok or pan and cook the onion and garlic over medium-high heat for 2-3 minutes or until golden brown, stirring frequently.
  • Incorporate the noodles, tofu, fresh bean sprouts, and chives, stir and cook for 1-2 minutes.
  • Add the sauce, mix until well combined and cook for 2-3 more minutes.
  • Serve with chopped peanuts, some more fresh bean sprouts, chives (optional), lime juice, and cayenne flakes on top.
  • Keep the leftovers in an airtight container in the fridge for 4-5 days.

Notes

  • You can substitute tofu for any other vegan meat or even mushrooms.
  • Feel free to incorporate all your favorite veggies, such as carrots or red bell peppers.
  • Use any sweetener you'd like.
  • Vegan fish sauce can be replaced by tamari or soy sauce, although this recipe works best with vegan fish sauce.
  • I'd recommend you make this vegan pad Thai with tamarind paste, but if you can't find it you could use lime or lemon juice instead.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 80.6g | Protein: 11.1g | Fat: 8.2g | Saturated Fat: 1.4g | Sodium: 1045mg | Fiber: 3.2g | Sugar: 13.3g