Vegan Pad Thai
Noodles & Pasta
- Protein
- Tofu
- Complete the plate
- A full plate on its own
- Serves
- 2
- Hands-on · total
- 20 min · 35 min (est.)
- Walk-away
- No
From mykitchenReal image coming soon!
Worth knowing
- Tamari adds a deeper flavor and keeps the recipe gluten-free, but soy sauce works perfectly well too.
- Coconut sugar gives the most authentic flavor, but maple syrup or brown sugar are great substitutes.
- Sesame oil adds wonderful nutty flavor, though any neutral cooking oil can be used if that's what you have on hand.
- If you'd like the sauce to cling to the noodles a little better without adding extra oil, stir together 1 tsp cornstarch (corn flour) with 1 tbsp water and add it to the sauce during the final minute of cooking. It thickens the sauce just enough to coat the noodles beautifully.
- Feel free to customize the vegetables! Bean sprouts, snow peas, mushrooms, baby corn, bok choy, and green onions are all excellent additions depending on the season and what you have available.
Day 2 plan
Best refrigerated in portions. Reheat gently with a splash of water or sauce to loosen; add fresh toppings after reheating.
- Cook this meal
Ingredients & method
Prep
20 mins
Cook
15 mins
Total
35 mins
Serves
4scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted
Ingredients
Noodles & Protein
Main Vegetables
Optional additions
Pad Thai Sauce
For Cooking
For Serving
Crushed peanuts
Lime wedges
Fresh cilantro
Sliced green onions
Instructions
- 01
Cook or soak the rice noodles according to the package directions until just tender. Drain, rinse with cold water, and set aside.
- 02
In a small bowl, whisk together the tamari, coconut sugar, lime juice, rice vinegar, sriracha (if using), and sesame oil.
- 03
Heat a tbsp of sesame oil in a large skillet or wok over medium-high heat.
- 04
Add the tofu and cook until lightly golden on all sides. Remove and set aside.
- 05
In the same pan, add the garlic and sauté until fragrant.
- 06
Add the carrots, bell peppers, and any optional vegetables. Stir-fry for 3 - 5 minutes until crisp-tender.
- 07
Return the tofu to the pan.
- 08
Add the cooked rice noodles and pour the Pad Thai sauce over everything. Toss gently until the noodles are evenly coated and heated through.
- 09
Cook for another 1 - 2 minutes, stirring frequently, until everything comes together.
- 10
Garnish with crushed peanuts, cilantro, green onions, and a generous squeeze of fresh lime.
- 11
Serve immediately while hot.
- 12
This homemade Vegan Pad Thai is fresh, colorful, and comes together in under 30 minutes. It's packed with vegetables, loaded with flavor, and easily customizable based on whatever you have in your refrigerator.
Worth knowing
- Tamari adds a deeper flavor and keeps the recipe gluten-free, but soy sauce works perfectly well too.
- Coconut sugar gives the most authentic flavor, but maple syrup or brown sugar are great substitutes.
- Sesame oil adds wonderful nutty flavor, though any neutral cooking oil can be used if that's what you have on hand.
- If you'd like the sauce to cling to the noodles a little better without adding extra oil, stir together 1 tsp cornstarch (corn flour) with 1 tbsp water and add it to the sauce during the final minute of cooking. It thickens the sauce just enough to coat the noodles beautifully.
- Feel free to customize the vegetables! Bean sprouts, snow peas, mushrooms, baby corn, bok choy, and green onions are all excellent additions depending on the season and what you have available.
Day 2 plan
Best refrigerated in portions. Reheat gently with a splash of water or sauce to loosen; add fresh toppings after reheating.
