Healthier vegan pad thai

Name: Healthier vegan pad thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 115 g / 4 oz (7-8) Medjool dates OR maple syrup / sugar (SEE NOTES); 25 g / 2 tbsp peanut butter*; 45 ml / 3 tbsp soy sauce or tamari; 3 tbsp tamarind concentrate**; ½ garlic clove; 1 cm / 0.4" fresh ginger (optional); 1 tsp Sriracha (optional); 1 tsp mushroom powder (optional); ½-1 nori sheet (optional); 200 g / 7 oz 3 mm flat rice noodles (medium size); 2 tbsp / 30 ml stir-frying oil (I use rice bran); 100 g / 3½ oz tenderstem or regular broccoli, cut small; 1 carrot, cut into matchsticks or sliced; ½ red pepper, sliced thinly; 1 shallot, diced finely; 3 spring onions, white part sliced thinly and green part sliced into 2.5 cm / 1" segments; 3 garlic cloves, diced finely; 100 g / 1 cup bean sprouts, cleaned; 200 g / 7 oz fried / baked tofu, shop-bought or see below; 2 tbsp crushed roasted peanuts; fresh lime, to serve; fresh coriander, to serve; 30 ml / 2 tbsp soy sauce or tamari, adjust to taste; 15 ml / 1 tbsp maple syrup (or sugar); 20-30 ml / 1½-2 tbsp rice wine vinegar; 1 garlic clove, minced; 1 tsp finely grated ginger; 200 g / 7 oz firm tofu, pressed; 2 tbsp cornflour / cornstarch

Instructions

Prep:20minCook:20min

Healthier vegan pad thai is a plant-based twist on this classic Thai crowd pleaser. The sauce is sweetened with dates yet beautifully sweet and sour like it should be. Vegan and gluten-free.

Updated at: Fri, 19 Dec 2025 15:00:48 GMT