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–+ servings
A large skillet of vegan pad thai.

Vegan Pad Thai Recipe

40aprons.com/vegan-pad-thai/
Easy restaurant-quality vegan pad thai, with a shortcut for harder-to-find tamarind.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large pot
  • stovetop
  • colander
  • small mixing bowl
  • whisk
  • Large wooden spoon
  • Large plate or bowl

Ingredients

For the Noodles

  • water (to boil noodles)
  • 8 ounces flat rice noodles

For the Pad Thai Sauce

  • ¼ cup soy sauce
  • 2 tablespoons avocado oil
  • 5 packed tablespoons light brown sugar
  • 2 tablespoons rice vinegar (or tamarind paste)
  • 1 tablespoon sriracha (or sambal oelek; plus more to taste)
  • 2 tablespoons creamy peanut butter (optional)

For the Vegan Pad Thai

  • 3 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, sesame oil, etc.)
  • 1 16-ounce block extra-firm tofu (drained, pressed, cut into bite-sized cubes)
  • 1 medium red bell pepper (approximately 6 ounces, thinly sliced)
  • 3 green onions (cut diagonally into 1-inch-long pieces; green and white parts separated)
  • ½ cup carrot matchsticks (approximately 1 medium carrot)
  • 1 tablespoon fresh minced garlic (approximately 3 large cloves)
  • ¼ cup fresh cilantro (chopped)

Serving Suggestions (All Optional)

  • ½ cup dry-roasted peanuts
  • ¼ cup fresh cilantro (chopped)
  • lime wedges (from 2 medium limes)
  • 1 cup fresh bean sprouts

Instructions

  • Fill large pot with water and place pot on stovetop over high heat. Bring water to rolling boil.
  • When water begins to boil, add 8 ounces flat rice noodles to pot. Boil noodles 1 minute.
  • After 1 minute, move pot to cool burner and let noodles soak in hot water 5 minutes.
  • After 5 minutes, pour noodles and water into colander. Rinse noodles under cold water and drain well. Set aside.
  • Add ¼ cup soy sauce, 2 tablespoons avocado oil, 5 packed tablespoons light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 2 tablespoons creamy peanut butter to small mixing bowl. Whisk ingredients together until fully incorporated. Set aside.
  • Return large pot to stovetop and set heat under pot to medium-high. Add 3 tablespoons neutral-flavored oil to pot and heat oil until shimmery.
  • When oil is hot, add 1 16-ounce block extra-firm tofu (cut into ½-inch cubes) to pot. Fry tofu, flipping cubes occasionally, until golden-brown on all sides. Transfer fried tofu to large bowl or plate and set aside.
  • Add 1 medium red bell pepper, white parts of 3 green onions, and ½ cup carrot matchsticks to pot. Stir to incorporate then sauté ingredients until softened, approximately 4 minutes.
  • Add 1 tablespoon fresh minced garlic and sauté, stirring constantly, until garlic is fragrant, approximately 30 to 60 seconds.
  • Return tofu and rice noodles to pot. Pour the prepared sauce into the pot, then add ¼ cup fresh cilantro and green parts of 3 green onions. Stir until ingredients are fully incorporated and sauce is heated through.
  • Portion pad thai into serving bowls. Garnish with ½ cup dry-roasted peanuts and ¼ cup fresh cilantro if desired. Serve warm with lime wedges and 1 cup fresh bean sprouts.

Recipe Notes

  • Prep all your ingredients before starting the recipe. It moves quickly!

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 571calProtein: 12gFat: 31gSaturated Fat: 4gTrans Fat: 0gCholesterol: 0mgSodium: 1131mgPotassium: 408mgTotal Carbs: 65gFiber: 6gSugar: 6gNet Carbs: 59gVitamin A: 3857IUVitamin C: 58mgCalcium: 61mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/vegan-pad-thai/