The most delicious vegan pad thai! Veggies, tofu and rice noodles come together with a fabulous authentically flavored sauce. Better than a restaurant!
- 7 oz (200g) Rice Noodles (usually about half a pack)
- 1 8oz (~220g) Block Firm Tofu
- 1 Tbsp Sesame Oil
- 1/2 Medium White or Yellow Onion (chopped)
- 1 Red Bell Pepper (sliced into strips)
- 1 Carrot (sliced into strips)
- 1 and 1/2 oz (42g) Bean Sprouts*
For the Sauce:
- 3 Tbsp Tamarind Paste
- 3 Tbsp Brown Sugar
- 1 tsp Red Curry Paste*
- 2 Tbsp Soy Sauce*
- 1/4 cup (60ml) Vegetable Stock
- 1 tsp Crushed Garlic
- 1/2 cup (75g) Peanuts
- Bean Sprouts
- Add the noodles to a big bowl of cold water to soak for around 45 minutes.*
- While the noodles are soaking, begin your preparations.
- Preheat the oven to 390°F (200°C).
- Chop the tofu into small squares and place it on a parchment lined baking tray. Bake in the oven at 390°F for 20 minutes.
- Chop the onion and slice the red bell pepper and carrot into strips.
- Add the sauce ingredients to a bowl and whisk to combine.
- When the tofu is baked, the vegetables are chopped and ready, the sauce is mixed and the noodles have soaked for 45 minutes, then you’re ready to start.
- Add the chopped onion to a wok with 1 Tbsp Sesame oil. Sauté until slightly softened.
- Add in the red bell pepper and carrot. Alternatively stir fry (lid off) and steam (lid on) until the vegetables are slightly softened. If your wok doesn’t have a lid, don’t worry, just stir fry until slightly softened, it will just take a tiny bit longer.
- Add in the noodles and the sauce and stir fry until the noodles are cooked. Taste test regularly until the noodles have the right texture.
- Throw in the tofu and most of the bean sprouts (keep some behind for serving) and just mix in with the noodles and the sauce so everything is well coated.
- Serve topped with crushed peanuts, a sprig of cilantro, a few bean sprouts on top and some fresh lime.
*Some packaging for rice noodles will state that you should soak in hot water for just a few minutes. However we found that in this case the extra cooking in the wok resulted in the noodles becoming too mushy. We had best results with soaking them in cold water so that they’re softened but not all the way so the extra cooking in the wok gets them to the perfect consistency. It takes more time, but we found it to be worth it.
*The amount of bean sprouts is not important, a couple of handfuls is great, no need to strictly measure.
*Check the red curry paste ingredients for vegan friendliness, some brands contain fish sauce.
*Use a gluten-free soy sauce or tamari if you wish to make this meal gluten-free.
*This recipe was first published in November 2017.
- Category: Entree, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan, Thai
- Serving Size: 1 Serve (of 4)
- Calories: 487
- Sugar: 18.4g
- Sodium: 630mg
- Fat: 16.6g
- Saturated Fat: 1.7g
- Carbohydrates: 70.7g
- Fiber: 5.7g
- Protein: 15.7g
Keywords: vegan pad thai