Name: 30 Minute Vegan Pad Thai With Tamarind Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai / Asian
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; 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); 1/3 cup water; 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

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Vegan Pad Thai with tofu, rice noodles, veggies, peanuts, cilantro and the Best Tamarind Sauce. Delicious and simple 30 minute dinner! Better than takeout!

No scrambled eggs, peanut sauce or fish sauce 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.

I also occasionally make this Pad Thai 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?

First add your rice noodles to a pot of boiling water (full boil) and cook for approximately 4 minutes (I use medium noodles). 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 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 sauce and a little chili garlic sauce if I’m feeling spicy!

Enjoy

Ok lets make Pad Thai, it’s:

vegan

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.

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