This vibrant and aromatic Vegan Pad Thai captures the essence of Thailand's most beloved street food with perfectly balanced sweet, sour, salty, and spicy flavors. Chewy rice noodles toss together with fresh vegetables, crispy tofu, and a luscious tamarind-based sauce that will have you coming back for seconds. Topped with crushed peanuts and fresh herbs, this plant-based version proves that the most satisfying pad thai needs no animal products.
⏱️40 min
📊Medium
👥4 servings
🍽️Main
veganquickspicy
Ingredients
300 gdried rice noodles
400 gfirm tofu
60 mltamarind paste
45 mlsoy sauce
30 mlmaple syrup
4 piecesgarlic cloves
2 piecesfresh red chili peppers
150 gmedium shrimp-sized vegetables or cashews
2 piecesbell peppers
4 piecesgreen onions
100 groasted peanuts
60 mlvegetable oil
30 mlfresh lime juice
30 gfresh cilantro
Instructions
1PREPARE THE TOFU: Press the firm tofu between paper towels with a weight on top for 15 minutes to remove excess moisture, which ensures it will crisp up properly when cooked. Cut the pressed tofu into small cubes approximately 1 centimeter on each side. This preparation step is crucial as it allows the tofu to develop a golden exterior rather than remaining soggy.
2COOK THE RICE NOODLES: Bring a large pot of water to a rolling boil, then add the dried rice noodles and cook for 4-5 minutes, stirring occasionally to prevent sticking, until they are tender but still have a slight chew to them. Drain immediately in a colander and rinse under cool water to stop the cooking process and prevent clumping. Toss lightly with a teaspoon of oil to prevent them from sticking together while you prepare the other ingredients.
3MAKE THE SAUCE: In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, fresh lime juice, and minced garlic until fully combined and smooth. The sauce should have a balanced flavor with the sweet maple complementing the sour tamarind and umami from the soy sauce. Taste and adjust seasoning by adding more tamarind for tang or soy sauce for saltiness until the flavors are perfectly balanced.
4CRISP THE TOFU: Heat 30 milliliters of vegetable oil in a large wok or skillet over medium-high heat until it shimmers and just begins to smoke slightly. Add the tofu cubes in a single layer and allow them to cook undisturbed for 3-4 minutes until the bottoms turn golden brown, then stir and continue cooking for another 2-3 minutes, stirring occasionally, until the tofu is crispy on multiple sides. Remove the cooked tofu to a plate lined with paper towels and set aside.
5STIR-FRY THE VEGETABLES AND NOODLES: Add the remaining 30 milliliters of oil to the wok or skillet over high heat, then add minced garlic and sliced fresh chili peppers, stirring constantly for 30 seconds until fragrant. Add the sliced bell peppers and other vegetables, stir-frying for 2-3 minutes until they begin to soften but still retain a slight crunch. Add the cooked rice noodles and the reserved crispy tofu, then pour in the prepared sauce and toss continuously for 2-3 minutes, ensuring every strand of noodle is coated with the glossy sauce.
6FINISH AND SERVE: Remove the wok from heat and stir in the chopped green onions and fresh cilantro, which will slightly wilt from the residual heat while maintaining their fresh brightness. Transfer the finished pad thai to serving plates and top generously with crushed roasted peanuts, additional cilantro, and fresh lime wedges on the side for those who prefer extra acidity. Serve immediately while the noodles are still warm and maintain their perfect chewy texture, and encourage diners to squeeze fresh lime over their portion just before eating.