Vegan Pad Thai

A classic Thai dish, vegan Pad Thai is made with rice noodles, fresh vegetables and herbs, and perfectly crispy tofu for an easy 40-minute gluten-free meal the whole family will love.

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 450kcal

Author: Sarah McMinn

Ingredients

Pad Thai

8 ounces Rice Noodles
3 tablespoons sesame oil, divided
8 ounce block of extra firm tofu
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup mung bean sprouts
4 scallions, thinly sliced
3 cloves of garlic, minced

Sauce

¼ cup vegetable broth
2 tablespoon tamari sauce
2-3 tablespoon vegan fish sauce or white miso
3 tablespoons maple syrup
2 tablespoons red curry paste
juice of 1 lime

Toppings (optional)

roasted peanuts
fresh lime
scallions

US Customary - Metric

Instructions

Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.
While noodles are cooking, make the sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.
Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1" X ½" rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.
Stir in red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.
Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly. Divide onto 4 plates and top with the desired topping. Serve immediately.

Notes

Serving and Storing – Serve immediately for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal. Store the leftovers in an airtight container in the refrigerator for up to five days.

Recipe Tips

Look for extra-firm tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
Use a large enough skillet that can evenly cook the tofu in a single layer. Flip tofu to brown on both sides.

Variations

While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
Need a gluten-free option? Use tamari in place of soy sauce.
Want more heat? Top with jalapeño peppers and hot sauce.

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