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Vegan Pad Thai

This plant-based take on classic Pad Thai features chewy rice noodles stir-fried with crispy tofu, crunchy peanuts, and fresh vegetables. The dish is coated in a tangy, smoky sauce made from tamarind, soy, and smoked paprika, resulting in a vibrant, slightly sticky final texture with bold flavors and a colorful appearance.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 8 oz rice noodles chewy and slightly sticky
  • 14 oz firm tofu pressed and cubed
  • 3 tbsp tamarind paste bright, tangy flavor
  • 2 tbsp soy sauce or coconut aminos salty, umami flavor
  • 1 tbsp maple syrup for sweetness
  • 1 tsp smoked paprika adds smoky depth
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 green onions green onions chopped, divided
  • 1/4 cup crushed peanuts lightly toasted
  • 1 cup shredded carrots optional for color and crunch
  • 1 cup bean sprouts optional for freshness
  • 2 tsp lime juice for brightness
  • 2 tbsp oil for stir-frying

Equipment

  • Large wok or wide skillet
  • Tongs
  • Small bowl
  • measuring spoons
  • Spatula

Method
 

  1. Bring a large pot of water to a boil and cook the rice noodles according to package instructions, usually 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking process, then set aside.
  2. Press the tofu to remove excess moisture, then cut into small cubes. Heat 1 tablespoon of oil in your wok or skillet over medium-high heat. Add the tofu and fry, turning occasionally, until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
    8 oz rice noodles
  3. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, smoked paprika, and lime juice to create your stir-fry sauce. Adjust the flavors to taste and set aside.
    8 oz rice noodles
  4. Add the remaining oil to the wok and heat until shimmering. Toss in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant and slightly sizzling.
    8 oz rice noodles
  5. Add the shredded carrots and bean sprouts, stir-frying for 2-3 minutes until slightly softened but still crisp. You’ll notice a fresh aroma and vibrant colors.
    8 oz rice noodles
  6. Return the crispy tofu to the wok and add the cooked noodles. Pour the prepared sauce over the mixture, tossing everything together quickly over medium heat until well coated and heated through, about 2-3 minutes. The noodles should be glossy and fragrant, with a smoky aroma filling the air.
    8 oz rice noodles
  7. Sprinkle the chopped green onions and crushed peanuts over the top. Give everything a final gentle toss to combine flavors and textures.
    8 oz rice noodles
  8. Serve hot, garnished with lime wedges for extra brightness. Enjoy the vibrant, flavorful, and plant-based take on street-food classic Pad Thai!