How to Make Delicious Vegan Pad Thai with Rice Noodles

Simple Summary

This vegan Pad Thai with rice noodles is a flavorful and satisfying plant-based twist on the classic Thai dish. It's packed with colorful vegetables, protein-rich tofu, and a tangy-sweet sauce that will transport your taste buds to the streets of Bangkok.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 8 oz (225g) rice noodles
• 14 oz (400g) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 1 cup bean sprouts
• 4 green onions, sliced
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

For the sauce:

• 3 tbsp tamarind paste
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce (optional)

Instructions

1. Soak the rice noodles in warm water for 30 minutes, then drain and set aside.

2. In a small bowl, whisk together the sauce ingredients: tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha (if using). Set aside.

3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove from the pan and set aside.

4. In the same pan, add the remaining oil and minced garlic. Sauté for 30 seconds until fragrant.

5. Add the sliced bell pepper and julienned carrots to the pan. Stir-fry for 2-3 minutes until they start to soften.

6. Add the drained rice noodles to the pan and pour the prepared sauce over them. Toss everything together and cook for 2-3 minutes until the noodles are tender and well-coated with the sauce.

7. Add the cooked tofu, bean sprouts, and half of the green onions to the pan. Stir-fry for another 1-2 minutes until everything is heated through and well combined.

8. Remove from heat and divide the Pad Thai among serving plates.

9. Garnish with the remaining green onions, chopped peanuts, and fresh cilantro.

10. Serve immediately with lime wedges on the side for squeezing over the dish.

Chef's Notes

• For extra protein, you can add 1/2 cup of crumbled vegan egg substitute or scrambled tofu to the dish.
• If you can't find tamarind paste, substitute with 2 tablespoons of lime juice and an extra tablespoon of brown sugar.
• To make this recipe gluten-free, use tamari instead of soy sauce.
• Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent the noodles from drying out.

Nutritional Info

Per serving (approximate):

• Calories: 420
• Protein: 15g
• Carbohydrates: 65g
• Fiber: 5g
• Fat: 14g
• Vitamin A: 80% DV
• Vitamin C: 70% DV
• Iron: 15% DV

This vegan Pad Thai is rich in plant-based protein, complex carbohydrates, and essential vitamins and minerals. It's also a good source of heart-healthy fats from the peanuts and tofu.

Serving Suggestions

• Serve this vegan Pad Thai as a main course for dinner or lunch.
• Pair it with a refreshing Thai cucumber salad or a side of stir-fried morning glory (water spinach) for a complete meal.
• For drinks, try serving with Thai iced tea (made with non-dairy milk) or a chilled lemongrass ginger tea.
• Garnish with extra lime wedges, crushed red pepper flakes, and a sprinkle of sesame seeds for added flavor and presentation.
• For a fun dinner party idea, set up a Pad Thai bar with various toppings and let guests customize their own bowls.