Vegan Pad Thai Recipe | Video

Vegan Pad Thai is a meat free version of the classic and very popular Thai dish. This is an easy to make recipe that is absolutely delicious. It is sweet, sour and salty all at the same time.

It is a quick and satisfying noodle dish. Homemade Pad Thai sauce adds tons of flavor to this dish and the crispy tofu brings amazing vegan protein power. This is a fool proof recipe that makes perfectly cooked noodles without any mushiness. Do try the recipe and enjoy!!

About the recipe

When thinking of Thai cuisine, the first dish that comes to mind is Pad Thai noodles. It is a quintessential Thai dish that has many versions differing in ingredients, techniques and leading flavors.

In the US, almost every Thai restaurant has a version of pad thai. In Thailand, it is also a popular street food. You will find street vendors and restaurants selling it on every street corner.

Cooking pad thai is quick and satisfying. As a stir fry, the recipe itself takes just a few minutes of actual cooking. But the preparation of ingredients is the real task and needs to be done ahead of time.

This recipe is adapted from the cookbook Vegan with a Vengeance by Isa Chandra. It uses ingredients that are easily available in most American groceries but keeping the original flavor intact.

Though seafood features prominently in the original, in this vegan version tofu adds much needed protein. You can also add veggies in pad thai to make it more wholesome and filling.

To ensure that the noodles do not get mushy, make only 2 servings at a time. This also helps to evenly distribute the sauce. Try this easy vegan pad thai with tofu recipe, I am sure you will love it as much as we do.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make pad thai noodles:

• Pad Thai noodles - these are sold as such in most well stocked groceries. Thai Kitchen and Annie Chun's brands are quite popular. Or look for medium rice noodles in Asian groceries.
• Tofu - I recommend using extra firm tofu since that holds the shape when frying.
• Green onions/ scallions, lemon grass, red onion, garlic
• Roasted peanuts - preferably unsalted.
• Dry red chilies
• Bean sprouts

You can also add vegetables in pad thai. Here are some ideas:

• Sliced mushrooms
• Bell peppers - either red or green
• Thinly sliced cabbage
• Grated carrot
• Steamed broccoli and so on.

To make the vegan pad thai sauce, you will need:

• Tamari - preferably low sodium. Substitute with low sodium soy sauce, if tamari is not available.
• Sugar - either white or light brown.
• Tomato paste
• Asian chile sauce - like sriracha or sambal olek
• Tamarind paste or concentrate - you can sub this with lime juice
• Rice wine vinegar or distilled white vinegar

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is the recipe to make Vegan pad thai noodles recipe:

Cook Noodles

Prepare the noodles as per package directions. Bring a large pot of water to a boil. Add the noodles and turn off the heat. Let the noodles soak for about 5 minutes. Then drain and rinse the noodles with cold water to avoid sticking. Set aside until ready to use.

Make Vegan Pad Thai Sauce

In a small bowl, combine tamari, sugar, tomato paste, sriracha, rice wine vinegar, tamarind and salt. Whisk well to combine. Set aside.

Make crispy tofu

In a large sauté pan, or a wok on medium-high heat, heat 2 tablespoons peanut oil and quickly add the tofu. Stir fry for 5~6 minutes until tofu is crisp on the outside. Using a slotted spoon, remove the tofu onto a plate and and keep aside.

Assemble Pad Thai

Heat 1 tablespoon more peanut oil to the pan on medium high heat. Add half of the onions and stir-fry for 1~2 minutes. Then add half of the lemon grass, garlic and stir-fry for 30 more seconds.

Now add half of the sauce and cook till the sauce starts to bubble around the edges, about 1 minute. Then add half of the scallions, bean sprouts, peanuts and 1 dry chili. Stir fry for 30 seconds.

Then add half of the noodles and mix well to distribute the sauce evenly. Transfer to two serving plates and garnish with coriander and lemon wedges.

Repeat with the remaining half of the ingredients. Serve hot and enjoy!!

Expert Tips

• Make sure not to overcook the noodles. Follow package instructions.
• Look for medium rice noodles in Asian groceries.
• Prep all of the ingredients and make the vegan Pad Thai sauce ahead of time. Once you start cooking, the recipe takes just a few minutes to make.
• Low sodium soy sauce can be used instead of tamari.
• Use either white or light brown or coconut sugar. Do not omit the sugar because it adds the necessary balance to the sauce.
• Rice wine vinegar can be subbed with distilled white vinegar.
• You can use lime juice instead of tamarind paste/ concentrate in the sauce.
• Make only 2 servings at a time, to avoid mushy noodles. Smaller quantity also helps in evenly mixing the sauce with the noodles.
• If you are planning to make this for a crowd, then multiply the ingredients according. You can make a big batch of the, but assemble the noodles only 2 servings at a time and serve immediately.
• Make a Pad Thai salad by adding fresh veggies like chopped cucumber, thinly sliced cabbage, bell peppers and carrot on the cooked noodles.

Frequently Asked Questions

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I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card