The Best Vegan Pad Thai with crispy tofu, rice noodles, veggies, peanuts, cilantro and the Best Vegan Pad Thai Sauce ever, made with tamarind paste. Delicious and Easy 30 minute dinner!
No scrambled eggs or fish sauce in this Vegan Pad Thai recipe! And you wont miss them either! This classic Thai noodle dish is bursting with umami flavours! It’s sweet, salty, tangy, savoury, slightly spicy and super addictive and healthy too!
Everyone in my family loves this Pad Thai. My vegan version makes extra sauce so we have some to serve at the table with our Pad Thai rice noodles.
I make my sauce using tamarind paste which is a must for an authentic Pad Thai flavour!
I also occasionally make this recipe using vermicelli or spaghettini pasta instead of rice noodles, My Grandkids prefer them. Must be a better slurp factor, lol! I really like them too.
How to make Vegan Pad Thai:
First add your rice noodles to a pot of boiling water (full boil) and cook for exactly 4 minutes. Drain the noodles and add them back to the pot with cold water. Set aside.
Next prep all your veggies for the skillet and for serving.
Now add all the Pad Thai sauce ingredients to a bowl and whisk together. Warm in the microwave for 1 minute or until the sugar is dissolved. Or heat in a small pot on the stovetop. Set the sauce aside and reserve 1/3 cup of sauce for serving at the table.
Preheat a large non stick skillet to medium high heat. Add the oil, cubed tofu and a pinch of salt and pepper. Cook the tofu for 3-5 minutes on each side, until crispy. Add in the onions and garlic and cook, stirring for 2 minutes.
Lastly drain the noodles. Reduce the heat to medium and add the carrots, peanuts, cilantro, mung bean sprouts, noodles and sauce to the pan.
Stir until everything is combined and heated through.
Serve on individual plates and bring the toppings and reserved sauce to the table.
I like to top my Pad Thai with a good squeeze of lime, chopped peanuts, mung bean sprouts, cilantro, extra pad Thai sauce and a little chili garlic sauce if I’m feeling spicy!?
Enjoy
Ok lets make The Best Vegan Pad Thai, it’s:
easy
quick
super tasty!
authentic tasting
kid friendly
gluten free
super satisfying
sweet, tangy and savoury
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
Here are some other Asian/Thai Vegan Noodle recipes for you to enjoy:
Sweet & Spicy Garlic Noodles
Cold Thai Noodle Salad with Green Curry Dressing
Vegan Ramen Noodles (Sweet, Sour & Spicy!)
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The Best Vegan Pad Thai with crispy tofu, rice noodles, veggies, peanuts, cilantro and the Best Vegan Pad Thai Sauce ever, made with tamarind paste. Delicious and Easy 30 minute dinner!
Ingredients
- 1/2 lb (8 oz) (227 grams) uncooked rice stick noodles (banh pho), I use medium size rice stick noodles
- 1 tablespoon oil, I used grape seed oil
- 1/2 block extra firm tofu, lightly pressed
- 3 cloves garlic, chopped small
- 4 green onions, chopped small (approximately 1/3 of a cup)
- 1 carrot, peeled and grated (3/4–1 cup)
- 1/4 cup chopped cilantro
- 1/4 cup dry roasted peanuts, chopped
- 1 cup fresh mung bean sprouts, washed well
Pad Thai Sauce Ingredients:
- 4 tablespoons tamarind paste, see notes*
- 3 tablespoons brown sugar, packed (I used dark brown sugar)
- 1 teaspoon chilli garlic sauce
- 1 tablespoon white miso
- 2 teaspoons rice wine vinegar, unseasoned
- 2 tablespoons Braggs liquid aminos
- 1/3 cup water
Toppings for serving with Pad Thai:
- 1/4 cup dry roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 cup mung bean sprouts, washed well
- chili garlic sauce or sriracha
- reserved pad Thai sauce
Instructions
- First add your rice noodles (banh pho) to a pot of boiling water (full boil) and cook for exactly 4 minutes. Drain the noodles and add them back to the pot with cold water. Set aside.
- Next prep all your veggies for the skillet and for serving.
- Now add all the Pad Thai sauce ingredients to a bowl and whisk together. Warm in the microwave for 1 minute or until the sugar is dissolved. Or heat in a small pot on the stovetop. Set the sauce aside and reserve 1/4 cup of sauce for serving at the table.
- Preheat a large non stick skillet to medium high heat. Add the oil, cubed tofu and a pinch of salt and pepper. Cook the tofu for 3-5 minutes on each side, until crispy. Add in the onions and garlic and cook, stirring for 2 minutes.
- Lastly drain the noodles well. Reduce the heat to medium and add the carrots, peanuts, cilantro, mung bean sprouts, noodles and sauce to the pan. Stir until everything is combined and heated through.
- Serve on individual plates and bring the toppings and reserved sauce to the table. I like to top my Pad Thai with a good squeeze of lime, chopped peanuts, mung bean sprouts, cilantro, extra pad Thai sauce and a little chili garlic sauce if I’m feeling spicy!?
- Enjoy!
Notes
- I use tamarind paste that is already mixed with water and no sugar added (56% tamarind) (Pantai Norasingh brand)) If you are using pure paste add 3 tablespoons instead of 4 and add 2 more tablespoons of water
- if you want your sauce sweeter, saltier or tangier adjust the tamarind and sugar and Braggs to your liking
Keywords: vegan pad thai, vegan pad thai sauce, easy, best, authentic, rice noodles, tamarind paste,
Midge
May 10, 2019 at 6:13 pmSo delicious !
★★★★★
Verna
May 10, 2019 at 8:03 pmthank you so much Midge! Glad you enjoyed it.
Georgia
May 10, 2019 at 3:02 pmThis is a delicious recipe that will wow your PB friends and meat eaters. I love it!
★★★★★
Verna
May 10, 2019 at 8:04 pmThanks so much for your comment Georgia. Glad you liked it!