Vegan Pad Thai

Name: Vegan Pad Thai
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian, Thai
Ingredients: 3 tbsp tamarind paste; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp dark soy sauce (optional, for color); 1½ tbsp coconut sugar or brown sugar; 1 tbsp lime juice; 1 tsp chili paste or sriracha (optional for heat); 2 tbsp water; ½ block or 200g of firm tofu, crumbled or cut into small cubes,; 200g (7 oz) flat rice noodles; 2 tbsp neutral oil (like sunflower or avocado oil); 2 cloves garlic, finely chopped; 2 tbsp roasted peanuts, crushed; 1 small shallot, minced; ½ cup shredded carrot (optional); ½ cup chopped green onions (reserve some for garnish); 1 cup mung bean sprouts; 1 cup garlic chives or scallions, cut into 2-inch pieces; Fresh cilantro (optional); Lime wedges; Extra bean sprouts; Crushed peanuts; Chopped green onion or cilantro; Thai basil or fresh herbs (optional); Chili flakes or chili oil

6 steps

Prep:20minCook:12min

This Vegan Pad Thai is a quick, vibrant noodle stir-fry made with scrambled tofu, crunchy bean sprouts, tender rice noodles, and a tangy tamarind-soy sauce. It’s topped with roasted peanuts, fresh herbs, and lime for the perfect balance of salty, sour, and sweet.

Updated at: Wed, 09 Apr 2025 17:28:38 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories854.6 kcal (43%)

Total Fat31.2 g (45%)

Carbs123.1 g (47%)

Sugars24 g (27%)

Protein29.5 g (59%)

Sodium1145.8 mg (57%)

Fiber12.4 g (44%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prepare noodles

Step 1

Soak rice noodles in warm water for 25–30 minutes, or until soft and pliable. Drain and set aside.

Bowl

flat rice noodles200g

Make the sauce

Step 2

In a bowl, whisk together tamarind paste, soy sauce, coconut sugar, lime juice, chili paste, and water. Set aside.

tamarind paste3 Tbsp

soy sauce2 Tbsp

dark soy sauce1 Tbsp

coconut sugar1 ½ Tbsp

lime juice1 Tbsp

chili paste1 tsp

water2 Tbsp

Cook tofu

Step 3

In a hot wok or large pan, heat 1 tbsp oil. Add tofu and cook until golden on the edges. Set aside.

Wok

Pan

neutral oil2 Tbsp

firm tofu200g

Stir-fry the base

Step 4

Add the remaining oil. Sauté garlic and shallot until fragrant (about 30 seconds). Add carrots (if using) and stir-fry for 1–2 minutes.

cloves garlic2

shallot1

carrot½ cup

Combine everything

Step 5

Add the softened noodles and sauce to the pan. Toss everything to coat, then add the tofu, green onions, and 2 tablespoons of crushed peanuts. Stir-fry for another 1–2 minutes.

firm tofu200g