Vegan Pad Thai

Why make this recipe

Vegan Pad Thai is a delicious and satisfying dish that brings a taste of Thailand to your home kitchen. It’s a perfect option for those who want a flavorful meal that is entirely plant-based. This recipe is not only easy to make, but it also uses simple ingredients that you might already have in your pantry. Plus, it’s packed with fresh veggies and protein from tofu, making it a healthy choice for lunch or dinner.

How to make Vegan Pad Thai

Ingredients

• 6 ounces dry rice noodles
• 2 tablespoons oil
• 14 ounces fried atsuage tofu (or extra firm tofu, sliced into strips)
• 2 shallots (sliced)
• 4 cloves garlic (chopped)
• ½ cup vegan pad thai sauce (I use Maesri, check Asian grocery stores)
• 3 cups bean sprouts
• 1 cup chopped garlic chives (plus extra for garnish)
• ½ cup roasted peanuts
• 1 lime
• Salt (to taste)

Directions

1. Soak the noodles in hot water for 5 to 8 minutes or until they soften. Drain and set aside.
2. Heat the oil over medium-high heat in a large wok or frying pan.
3. Add the tofu, shallots, and garlic. Season with salt and stir-fry until the shallots start to brown.
4. Add the pad thai sauce and the noodles to the pan. Stir gently and cook until the noodles absorb the sauce.
5. Toss in the bean sprouts, chives, and half the peanuts. Remove from heat.
6. Serve topped with the remaining peanuts, extra chives, and a squeeze of lime.

How to serve Vegan Pad Thai

Vegan Pad Thai is best served warm. You can plate it and sprinkle some extra chopped chives and roasted peanuts on top for a fresh touch. A lime wedge on the side also adds a nice zesty flavor when squeezed over the dish.

How to store Vegan Pad Thai

If you have leftovers, let them cool and store them in an airtight container in the refrigerator. They will last for about 2 to 3 days. To reheat, simply warm it up in a pan over medium heat until heated through.

Tips to make Vegan Pad Thai

• Make sure your noodles don’t get overcooked during soaking; they should be soft but still have a bit of a bite.
• Feel free to adjust the amount of pad thai sauce to suit your taste. You can add more for a richer flavor.
• If you like spice, consider adding some sliced fresh chili or sriracha sauce.

Variation

You can easily modify this dish by adding other vegetables like bell peppers, carrots, or broccoli. You can also swap the tofu for tempeh or chickpeas for a different protein source.

FAQs

1. Can I use other types of noodles?
Yes, you can use other noodles like rice vermicelli or even whole wheat noodles, but the texture and flavor may vary.

2. Is Vegan Pad Thai gluten-free?
Yes, as long as you use gluten-free noodles and ensure your pad thai sauce is gluten-free, this dish can be enjoyed by those with gluten intolerances.

3. Can I make this dish ahead of time?
You can prepare the components ahead of time, but it’s best to cook and combine them just before serving for optimal freshness.

Vegan Pad Thai

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and satisfying plant-based twist on traditional Pad Thai, packed with fresh veggies and flavor.

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Ingredients

Scale 1x2x3x

• 6 ounces dry rice noodles
• 2 tablespoons oil
• 14 ounces fried atsuage tofu (or extra firm tofu, sliced into strips)
• 2 shallots (sliced)
• 4 cloves garlic (chopped)
• ½ cup vegan pad thai sauce
• 3 cups bean sprouts
• 1 cup chopped garlic chives (plus extra for garnish)
• ½ cup roasted peanuts
• 1 lime
• Salt (to taste)

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Instructions

1. Soak the noodles in hot water for 5 to 8 minutes or until they soften. Drain and set aside.
2. Heat the oil over medium-high heat in a large wok or frying pan.
3. Add the tofu, shallots, and garlic. Season with salt and stir-fry until the shallots start to brown.
4. Add the pad thai sauce and the noodles to the pan. Stir gently and cook until the noodles absorb the sauce.
5. Toss in the bean sprouts, chives, and half the peanuts. Remove from heat.
6. Serve topped with the remaining peanuts, extra chives, and a squeeze of lime.

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan pad thai, plant-based, Thai food, easy recipes, healthy dinner