Description
This 30-minute vegan Pad Thai recipe is fresh, vibrant, and drenched in an out-of-this-world tamarind sauce. You’ll learn how to make Pad Thai from scratch using just a handful of crisp vegetables, tofu, and rice noodles! Naturally gluten free.
Ingredients
Scale
Tofu and veggies:
- 8 oz uncooked flat rice noodles (banh pho) or any noodles -spaghetti, linguini, etc,..(see notes)
- 1 tablespoon any neutral oil, or toasted sesame oil for extra flavor
- 1/2 to 1 block extra firm tofu, lightly pressed and cubed
- 3 cloves garlic, chopped
- 4 green onions, diced (approximately 1/3 to 1/2 of a cup)
- 1 carrot, 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 dark brown sugar, packed
- 1 teaspoon chilli garlic sauce
- 1 tablespoon white miso
- 2 teaspoons rice vinegar, unseasoned
- 2 tablespoons Braggs liquid aminos, sub Tamari or lite soy sauce
- 1/3 cup water
Toppings for serving (optional):
- dry roasted peanuts, chopped
- chopped cilantro
- lime wedges
- fresh mung bean sprouts
- chili garlic sauce or sriracha
- reserved pad Thai sauce
- drizzle of peanut sauce
I quite often double the sauce!
Instructions
- Cook rice noodles according to package instructions. Drain the noodles and add them back to the pot with cold water. Drain and set aside. (do not overcook and drain WELL!)
- Next prep all your veggies for the skillet and for serving.
- Add the Pad Thai sauce ingredients to a bowl and whisk together. Warm in the microwave for 30 seconds or so until the sugar is dissolved. Or heat in a small pot on the stovetop, adjust seasonings if needed. Set the sauce aside and reserve 1/4 cup of sauce for serving at the table (or just double sauce - I quite often do)
- 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 for 1-2 minutes. Reduce the heat to medium, add the carrots, peanuts, cilantro, mung bean sprouts, noodles and sauce to the pan. Stir until everything is combined and heated through.
- Serve in individual bowls and bring the toppings and extra sauce to the table. I like to top mine with a good squeeze of lime, chopped peanuts, bean sprouts, cilantro, extra sauce a little chili garlic sauce if I’m feeling spicy and sometimes a drizzle peanut sauce too- mmm 😋Enjoy! Step by step photos, tips and more in above post.
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 regular or thin spaghetti, linguini, or brown rice noodles, etc,.. 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
- Sauce: if you want your pad thai sauce sweeter, saltier or tangier adjust the tamarind and sugar and Braggs or Tamari to your liking.
- Store: leftovers will keep in an airtight container in the fridge for 3-4 days. Not suitable for freezing.
Post was originally published May, 2019 and has been updated. The recipe itself is unchanged.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mains, Gluten free,
- Method: Stovetop
- Cuisine: Thai