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Vegan pad thai on a gray plate with bean sprouts, peanuts, lime wedges and cilantro.
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4.92 from 12 votes

Vegan Pad Thai

The best Vegan Pad Thai with veggies, tofu, rice noodles, peanuts and the best ever sauce. Ready in 30 minutes and better than a restaurant!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Diet: Vegan
Servings: 4
Calories: 520kcal
Author: Alison Andrews

Ingredients

  • 8 ounces Rice Noodles (226g)
  • 1 Tablespoon Sesame Oil

Pad Thai Sauce:

Stir Fry:

  • 2 Tablespoons Sesame Oil
  • 16 ounces Extra Firm Tofu (450g) Pressed
  • 2 Thai Red Chilis Sliced in half
  • 2 Cloves Garlic Crushed
  • 2 Medium Carrots Julienned or Thick Grated
  • ½ cup Green Onions Chopped
  • 1 cup Bean Sprouts
  • ⅓ cup Roasted Salted Peanuts Roughly Crushed

Serving:

  • Lime Wedges
  • Fresh Cilantro
  • Bean Sprouts
  • Green Onions Chopped
  • Roasted Salted Peanuts Crushed

Instructions

  • Cut the tofu into cubes.
  • Slice the chilis in half and scrape out the seeds. Leave the seeds intact if you want the dish to be very spicy.
  • Place the rice noodles in a large bowl. Pour over boiling water until they're entirely submerged and let them soak for 5 minutes.
  • Drain and rinse and then add a tablespoon of sesame oil and toss them gently.
  • Add tamarind paste, coconut sugar, soy sauce, vegan oyster sauce, lime juice and sriracha sauce to a measuring jug and whisk it together.
  • Heat sesame oil in a large skillet over medium heat. When hot, add tofu cubes and cook until the tofu is lightly browned on either side.
  • Add the chilis, cut side down, and crushed garlic and sauté for a minute or two until the garlic is toasted.
  • Add rice noodles, carrots, green onions, bean sprouts, peanuts and sauce. Gently toss together and cook for a few minutes until everything is heated through and the noodles are well coated with the sauce.
  • Serve with lime wedges, fresh cilantro, bean sprouts, chopped green onion and crushed peanuts.

Notes

  1. Tamarind paste - is the true heart and soul of a good Pad Thai sauce. You simply can't get those authentic flavors of Pad Thai without it. So this is a crucial ingredient. The tamarind paste we use is like a purée. It may be labeled as a 'paste' or a 'purée'. It has a spoonable/pourable consistency and comes in a jar. Do not use the type that comes in a block/solid form.
  2. Vegan oyster sauce - is another great component to a Pad Thai sauce. It's usually pretty easy to get hold of an oyster sauce that is labeled vegan or vegetarian (but is vegan by ingredient). You can substitute hoisin sauce if that is easier.
  3. Extra firm tofu - use the firmest tofu you can get hold of. If you can get vacuum packed extra firm tofu then you can skip pressing it.
  4. Thai red chilis - or any red chilis, are optional. If you prefer not to add any heat to your Pad Thai then feel free to leave these out.
  5. Make it spicier or milder. The red chilis are cut in half and the seeds scraped out. Then they are added to the skillet, cut side down and sautéed. Cooking the deseeded chilis cut side down releases the chili oil into the pan for a mild, even level of spice. To keep the dish mild, remove the chilis after a minute or two. Leave them in for a spicier result. For a super spicy result, leave the seeds intact.
  6. Make it gluten free. For a gluten free Pad Thai you can switch the soy sauce for tamari or use a gluten free soy sauce. You'll also need to use a gluten free oyster sauce.
  7. Storing: Leftovers keep very well in the fridge for 3-4 days.
  8. Reheating: Reheat in the microwave or by tossing in a hot skillet with a little oil until heated through.

Nutrition

Serving: 1Serve | Calories: 520kcal | Carbohydrates: 72g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 1563mg | Potassium: 556mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5249IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 3mg