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    Home » Mains » Easy Vegan Pad Thai (Best Sauce)

    Easy Vegan Pad Thai (Best Sauce)

    May 8, 2019 / Updated November 15, 2020 / By Verna / 4 Comments

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    vegan pad thai on a plate with chopsticks

    Vegan Pad Thai: an easy asian stir fry recipe with tofu, veggies, rice noodles, peanuts drenched in an amazing sweet & tangy tamarind sauce. Delicious 30 minute dinner that’s better than take out by far!!

    vegan pad thai on a plate ready to serve

    No scrambled eggs, peanut sauce , fish sauce or peanut butter in this Vegan Pad Thai recipe! And you won't miss them either! This classic Thai noodle dish is bursting with authentic flavours and ingredients! thanks to tamarind sauce! It's a sweet, salty, tangy, savoury, slightly spicy sauce that's poured over perfectly cooked rice noodles, fresh veggies, bean sprouts, cilantro and crispy tofu!! It's super addictive and healthy too!

    Everyone in my family loves this Vegetarian Pad Thai. My vegan version makes extra sauce so we have some to serve at the table with our  rice noodles.

    vegan pad thai in a skillet

    I also occasionally make this stir fry 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 do you make Vegan Pad Thai?

      1. Cook rice noodles (banh pho) according to package instructions (I use medium noodles) Drain the noodles and add them back to the pot with cold water. Drain and set aside.
      2. Next prep all your veggies for the skillet and for serving.
      3. 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.
      4. 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.   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.
      5. 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 sauce and a little chili garlic sauce if I’m feeling spicy! Enjoy! For full recipe ingredients and instructions see recipe card below⬇️

    vegan pad thai sauce in a white bowl

    step by step photos how to make vegan pad thai

    vegan pad thai toppings on a tray for serving

    vegan pad thai on a plate with chopsticks

    Ok lets make Pad Thai, it’s:

    vegan

    an easy recipe!

    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❤️

    Want more Asian Noodle recipes?  Check these out:

    • Sweet & Spicy Garlic Noodles
    • Cold Thai Noodle Salad with Green Curry Peanut Dressing
    • Vegan Ramen Noodles (Sweet, Sour & Spicy!)
    • 20 Minute Vegan Lettuce Wraps -  Healthy & Delicious!
    • Tofu Stir Fry (Chinese)
    • Chinese Vegetable Chow Mein (Authentic Flavours)
    • Best Peanut Noodles Ever!
    Print
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    vegan pad thai on a plate beside a bowl of tamarind sauce

    Easy Vegan Pad Thai (Best Sauce)


    ★★★★★

    5 from 2 reviews

    • Author: Verna
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
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    Description

    Vegan Pad Thai: an easy asian stir fry recipe with tofu, veggies, rice noodles, peanuts drenched in an amazing sweet & tangy tamarind sauce. Delicious 30 minute dinner that’s better than take out by far!


    Ingredients

    Scale

    For stir fry:

    • 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:

    • 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 (naturally gluten free), could sub lite soy sauce or Tamari
    • 1/3 cup water

    Toppings for serving:

    • 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

    1. Cook rice noodles (banh pho) according to package instructions (I use medium noodles) Drain the noodles and add them back to the pot with cold water. Drain and set aside.
    2. Next prep all your veggies for the skillet and for serving.
    3. 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.
    4. 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.   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.
    5. 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 sauce and a little chili garlic sauce if I’m feeling spicy! Enjoy!

    Notes

    • for vegetable pad thai: omit the tofu and serve as is or add extra veggies like edamame, mushrooms, peppers...etc
    • noodles: you can sub spaghettini or spaghetti noodles in place of rice noodles
    • 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 pad thai sauce sweeter, saltier or tangier adjust the tamarind and sugar and Braggs to your liking
    • Category: Mains, Gluten free,
    • Method: Stovetop
    • Cuisine: Thai / Asian

    Keywords: vegan pad thai, vegan pad thai sauce, easy, best, authentic, rice noodles, tamarind paste, vegetarian pad thai, peanut sauce, tamarind,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Midge

      May 10, 2019 at 6:13 pm

      So delicious !

      ★★★★★

      Reply
      • Verna

        May 10, 2019 at 8:03 pm

        thank you so much Midge! Glad you enjoyed it.

        Reply
    2. Georgia

      May 10, 2019 at 3:02 pm

      This is a delicious recipe that will wow your PB friends and meat eaters. I love it!

      ★★★★★

      Reply
      • Verna

        May 10, 2019 at 8:04 pm

        Thanks so much for your comment Georgia. Glad you liked it!

        Reply

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