I make this vegan Pad Thai when I want something quick but still filling. It has soft rice noodles, little pieces of crispy tofu, crunchy sprouts, peanuts and a sweet, tangy Pad Thai sauce that brings everything together. I don't use too many vegetables here, but the recipe is versatile that way. You can add green beans, carrots, broccoli if you so desire.
The sprouts and peanuts give it enough crunch, while the tofu makes it more satisfying. The trick is to have everything ready before you start cooking. Once the pan is hot, the noodles and other ingredients come together pretty quickly.
You may also like: butternut squash and carrot soup, gochujang fried rice, garlic broccoli stir fry, Veggie Orzo soup, Tom Kha Soup, Thai Basil Sauce with Tofu, Broccoli, Tofu and Mushroom Stir fry and Tofu Poke Bowl.
Ingredients
Rice noodles: I use thin rice noodles for Pad Thai. Soak them in boiling water as per pack instructions till soft.
Tofu: Any firm tofu is fine here. Press it well and then cut into cubes.
Mungbean sprouts: These add a nice crunch and freshness. I have used homemade sprouts here.
Onion and garlic: These are used to provide flavour.
Peanuts: Roughly crushed roasted peanuts are the perfect texture that these noodles need.
Pad Thai sauce: This is what gives the noodles its delicious taste. You can buy store-bought or make your own with the ingredients mentioned.
Instructions
Start by preparing the rice noodles according to the package directions. Don't cook them until completely soft. Drain them well and keep them aside.
Mix the soy sauce, miso, tamarind paste, maple syrup or brown sugar, rice vinegar, chilli flakes and water in a small bowl. Stir until the sauce is well combined. Miso is a good substitute for the traditional fish sauce and gives the dish a delicious umami taste.
Heat 1 tbsp. oil in a large skillet or pan. You can use peanut oil or sesame oil. Add tofu cubes and cook for a couple of minutes, until they are lightly golden on the outside. Remove them from the pan and keep aside.
Add one more tbsp. of oil Add chopped onion and garlic in the same pan. Cook for a minute or two until the onion sweats and the garlic smells good.
Add cooked rice noodles along with tofu and pour the Pad Thai sauce over them. Toss everything together gently so the noodles are evenly coated. If the noodles seem a little dry, add a splash of water and continue tossing.
Now add the mung bean sprouts and red pepper flakes. Toss again and cook for another minute or so. I like keeping the sprouts slightly crisp rather than cooking them until completely soft.
Taste the noodles and adjust the seasoning if needed. You can add a little more soy sauce for saltiness, tamarind for extra tang or more chilli flakes if you like more heat.
Transfer the Pad Thai to serving plates and top with the crushed roasted peanuts. Add fresh cilantro if you like and serve with lime wedges on the side.
Trust me this vegan Pad Thai is so delicious, even your non-vegan friends will love it.
Storage Instructions: Rice noodles don't keep that well. But, in case of leftovers store in an airtight container in the fridge for upto a day. Microwave and heat thoroughly before consuming.
Expert Tips
1. Have all the ingredients chopped and ready before you start cooking. The actual cooking takes only a few minutes.
2. Don't overcook the rice noodles. Slightly firm noodles hold up much better when tossed with the sauce.
3. Press the tofu well before cutting it. This helps it brown instead of releasing too much water into the pan.
4. Use a wide skillet or wok so the noodles have enough room to move around. A crowded pan can make them turn mushy.
5. Add the mungbean sprouts right at the end. They only need a minute to warm through while keeping some crunch. I have used homemade sprouts but you can easily get store bought.
6. Taste the sauce before adding it to the noodles. Tamarind pastes can vary quite a bit in sourness, so you may want to adjust the sweetness slightly depending on the one you're using.
7. Don't skip the peanuts. They add a really nice contrast to the soft noodles and tofu.
Here's the recipe card:
Vegan Pad Thai
Ingredients
- 4 oz. rice noodles or 115 gm
- 1 cup. firm tofu or 100 gm cut into small cubes
- 1 cup mung bean sprouts
- 1 small red onion or scallions finely chopped
- 4 cloves garlic finely chopped
- 2 tablespoon vegetable oil or sesame oil
- ¼ cup roasted peanuts roughly crushed
- Salt as needed
- Fresh cilantro optional
- Lime wedges for serving
Pad Thai Sauce
- 2 tablespoon soy sauce
- 1.5 tbsp. Miso
- 2.5 tablespoon tamarind paste
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon red chilli flakes
- 3 tablespoon water
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Instructions
- Start by preparing the rice noodles according to the package directions. Don't cook them until completely soft. Drain them well and keep them aside.
- Mix the soy sauce, miso, tamarind paste, maple syrup or brown sugar, rice vinegar, chilli flakes and water in a small bowl. Stir until the sauce is well combined. Miso is a good substitute for the traditional fish sauce and gives the dish a delicious umami taste.
- Heat 1 tbsp. oil in a large wok or wide pan. Add tofu cubes and cook for a couple of minutes, until they are lightly golden on the outside. Remove them from the pan and keep aside.
- Add one more tbsp. of oil Add chopped onion and garlic in the same pan. Cook for a minute or two until the onion sweats and the garlic smells good.
- Add cooked rice noodles along with tofu and pour the Pad Thai sauce over them. Toss everything together gently so the noodles are evenly coated. If the noodles seem a little dry, add a splash of water and continue tossing.
- Now add the mung bean sprouts. Toss again and cook for another minute or so. I like keeping the sprouts slightly crisp rather than cooking them until completely soft.
- Taste the noodles and adjust the seasoning if needed. You can add a little more soy sauce for saltiness, tamarind for extra tang or chilli flakes if you like more heat.
- Transfer the Pad Thai to serving plates and top with the crushed roasted peanuts. Add fresh cilantro if you like and serve with lime wedges on the side.
- Trust me this vegan Pad Thai is so delicious, even your non-vegan friends will love it.
- Storage Instructions: Rice noodles don't keep that well. But, in case of leftovers store in an airtight container in the fridge for upto a day. Microwave and heat thoroughly before consuming.
Notes
2. Don't overcook the rice noodles. Slightly firm noodles hold up much better when tossed with the sauce.
3. Press the tofu well before cutting it. This helps it brown instead of releasing too much water into the pan.
4. Use a wide pan or wok so the noodles have enough room to move around. A crowded pan can make them turn mushy.
5. Add the mungbean sprouts right at the end. They only need a minute to warm through while keeping some crunch. I have used homemade sprouts but you can easily get store bought.
6. Taste the sauce before adding it to the noodles. Tamarind pastes can vary quite a bit in sourness, so you may want to adjust the sweetness slightly depending on the one you're using.
7. Don't skip the peanuts. They add a really nice contrast to the soft noodles and tofu.
Danielle says
I am so excited to try this recipe. I love Pad Thai and with tofu is just my favorite.