Vegan Pad Thai

Vegan Pad Thai PinBefore embarking on our plant-based journey, it never occurred to me that we could make our own Pad Thai at home. I always saved it for my occasional trip to a Thai restaurant. But this Vegan Pad Thai with tofu is even better than restaurant Pad Thai! Plus, it’s made without oil!

Super firm tofu works well in this recipe. It has more of a meaty texture and holds together better while stirring the noodles into the mixture.

We used Annie Chun’s Gluten-Free Pad Thai Rice Noodles. They’re delicious and easy to prepare. Just soak them in hot water for about 10 minutes and they’re ready to eat.

Sprinkle a few crushed peanuts and squeeze a lime wedge over the top for a real authentic restaurant experience.


Pad Thai
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Pad Thai
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Pad Thai Sauce
Servings: servings
Instructions
  1. Soak rice noodles in hot water until soft, 8-10 minutes.
  2. Heat veggie broth in a large skillet over medium heat. Add onions and garlic and saute until tender, about 5 minutes.
  3. Add soy sauce, brown sugar, chili paste and rice vinegar and stir to blend well.
  4. Add tofu and cook for an additional 2-3 minutes.
  5. Crush the peanuts.
    Vegan Pad Thai Prep 1
  6. Add bean sprouts, peanuts and rice wine vinegar. Saute an additional 3-5 minutes. Stir in the rice noodles.
  7. Serve in a bowl and top with additional crushed peanuts and a lime wedge, if desired.
    Vegan Pad Thai
Recipe Notes

Serving size is 1/4 of the recipe or about 1 1/2 cups of the Vegan Pad Thai.

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