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Vegan Pad Thai with Tofu and Peanut Sauce

Vegan Pad Thai

Vegan Pad Thai

Possibly the most delicious vegan pad Thai recipe you’ll ever make.

Every once in a while, I will get the biggest craving for a take-out style dish. One of my favorites is Vegan Pad Thai. This dish combines all the heart flavors and comfort of a take-out style meal, but without a ton of grease, oil, or worry of animal cross contamination.

My Vegan Pad Thai recipe has evolved over the years. This version is down to the basics, however some simple changes make this a really customizable meal. For example, sometimes I will add thin slices of shallot and red pepper. Other times, shredded carrots make more sense to me.

My favorite part about this Vegan Pad Thai recipe is the vegan peanut sauce. This creamy sauce only takes a few minutes to make, but it really adds a special depth to the flavors of this dish. Plus, this recipe makes extra, so there will be leftover sauce for the next day!

Vegan Pad Thai
Vegan Pad Thai with Crispy Tofu & Peanut Sauce

Ingredients

How to Cook Vegan Pad Thai

Cook Rice Noodles

  • To start the Vegan Pad Thai, first bring a large pot of water to a boil. Add the rice noodles, & turn the heat off. Cover, and let sit for 10 minutes. Drain noodles & set aside. To unstick the noodles, rinse under warm water & drain.

Prep

  • Mince the garlic & ginger. Measure out your sesame oil, tamari, & rice vinegar. Thinly slice the green onions & separate the green part from the white part. Quarter the lime. Drain & Dice the tofu into 1/2″ bites.

Optional : Make the Vegan Peanut Sauce

Vegan Peanut Sauce
Homemade Thai peanut dressing with black sesame seeds
  • If you want some extra pizzazz, make this Vegan Peanut Sauce, which is a rich, creamy, & quick sauce to make!

Cook Tofu

  • While the noodles are cooking, heat a large pan over med/high heat with 1 tbsp. olive oil. When hot, add the diced tofu, and cook, stirring occasionally for 7-10 minutes, or until the tofu is golden brown and crispy. Set Aside.

Cook Aromatics

  • Heat a large skillet over medium & add sesame oil. When hot, add the garlic & ginger and cook until fragrant, around 2-3 minutes.

Cook Vegan Pad Thai

  • When the aromatics are done, add the cooked rice noodles & stir until well combined. Then add the tamari, rice vinegar, coconut sugar, paprika, & white parts of the green onions. Stir often until well combined and cook for about 3 minutes. To finish the Vegan Pad Thai, add the bean sprouts & peanuts, and cook for another 3 minutes. If the noodles begin to get dry, add a splash of water and mix well.

Finish & Serve

Vegan Pad Thai with Tofu and Peanut Sauce
  • Divide the Vegan Pad Thai between large bowls. Top with any remaining peanuts, chopped cilantro, sesame seeds, peanut sauce, and the green parts of the green onion. Enjoy!
Vegan Pad Thai

If you loved this Vegan Pad Thai recipe, or want other Asian inspired tofu meals, checkout my Black Pepper Tofu Recipe.

BLACK PEPPER TOFU & BROCCOLINI

If you’re looking for a crispy breaded tofu, checkout Vegan Tofu Chicken Fingers.

tofu chicken fingers

We also make a great herbed tofu recipe to top on the 10 minute Spicy Green Soup.

SPICY GREEN MISO GINGER SOUP
Vegan Pad Thai with Tofu and Peanut Sauce

Vegan Pad Thai

veganrobb
Vegan Pad Thai with Tofu & Peanut Sauce
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine Thai
Servings 4
Calories 380 kcal

Ingredients
  

Pad Thai

Instructions
 

Cook Rice Noodles

  • Bring a large pot of water to a boil. Add the rice noodles, & turn the heat off. Cover, and let sit for 10 minutes. Drain noodles & set aside. To unstick the noodles, rinse under warm water & drain.

Prep

  • Mince the garlic & ginger. Measure out your sesame oil, tamari, & rice vinegar. Thinly slice the green onions & separate the green part from the white part. Quarter the lime. Drain & Dice the tofu into 1/2" bites.

Cook Tofu

  • While the noodles are cooking, heat a large pan over med/high heat with 1 tbsp. olive oil. When hot, add the diced tofu, and cook, stirring occasionally for 7-10 minutes, or until the tofu is golden brown and crispy. Set Aside.

Cook Aromatics

  • Heat a large skillet over medium & add sesame oil. When hot, add the garlic & ginger and cook until fragrant, around 2-3 minutes.

Cook Pad Thai

  • When the aromatics are done, add the cooked rice noodles & stir until well combined. Then add the tamari, rice vinegar, coconut sugar, paprika, & white parts of the green onions. Stir often until well combined and cook for about 3 minutes. Then, add the bean sprouts & peanuts, and cook for another 3 minutes. If the noodles begin to get dry, add a splash of water and mix well.

Finish & Serve

  • Divide the pad thai between large bowls. Top with any remaining peanuts, chopped cilantro, sesame seeds, peanut sauce, and the green parts of the green onion. Enjoy!

Notes

Nutrition

Calories: 380kcal
Keyword Pad Thai, Peanut, Thai
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