Description
This Vegan Pad Thai is a vibrant and delicious plant-based take on the classic Thai noodle dish. It features tender pad thai noodles tossed with colorful vegetables, scrambled tofu seasoned with turmeric and garlic powder, and a creamy, tangy sauce made from peanut butter, soy sauce, lime juice, and spices. Quick and easy to prepare on the stovetop, this dish is perfect for a healthy, flavorful meal that’s both satisfying and nutritious.
Ingredients
Scale
Noodles and Vegetables
- 8 ounces pad thai noodles
- 1 red bell pepper, thinly sliced
- 2 carrots, shredded or julienned
- 1/2 to 1 cup bean sprouts
- 3 green onions, chopped (separate white and green parts)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Tofu
- 1/2 block extra firm tofu
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1 tablespoon oil (for sautéing tofu)
Sauce
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons toasted sesame oil
- 1 tablespoon hot sauce (adjust to taste)
- 2 tablespoons creamy peanut butter (low or no salt)
Garnish (optional)
- Remaining chopped green onions
- Crushed peanuts
- Cilantro
Instructions
- Cook the Noodles: Bring a large pot of water to a boil and cook the pad thai noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Vegetables: Shred or julienne the carrots and thinly slice the red bell pepper. Separate the white parts of the chopped green onions. In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bell pepper, carrots, white parts of green onions, bean sprouts, and minced garlic.
- Sauté the Vegetables: Cook the vegetables for about 5-7 minutes, stirring occasionally, until the bell pepper softens and the garlic becomes slightly golden brown. Transfer the cooked vegetables to a bowl and set aside. The pan will be reused for the tofu.
- Prepare the Tofu: Remove the tofu from the package and cut it in half. Wrap one half in a clean towel and press lightly to remove excess moisture. Crumble the tofu with your hands or mash it with a fork in the pan until it resembles scrambled eggs.
- Sauté the Tofu: Add 1 tablespoon of oil along with garlic powder, turmeric, and salt to the crumbled tofu in the pan. Cook over medium heat for about 5 minutes, stirring frequently, until the tofu is cooked through and slightly golden.
- Make the Sauce: In a small bowl, whisk together low sodium soy sauce or tamari, light brown sugar, rice vinegar, lime juice, toasted sesame oil, hot sauce, and creamy peanut butter until smooth. Taste and adjust the seasoning as needed.
- Combine the Ingredients: In a large bowl or the sauté pan, combine the cooked noodles, sautéed vegetables, and the sauce. Toss well to coat everything evenly.
- Add the Tofu: Fold the tofu scramble into the noodle and vegetable mixture until well incorporated.
- Serve: Plate the vegan pad thai and garnish with the remaining chopped green onions, crushed peanuts, and fresh cilantro if desired. Serve immediately and enjoy!
Notes
- You can substitute pad thai noodles with rice noodles or thin spaghetti if needed.
- Adjust the spiciness by varying the amount of hot sauce.
- For extra crunch, add roasted peanuts or crushed cashews as garnish.
- To make it gluten-free, ensure the soy sauce is tamari or a gluten-free variety.
- Pressing the tofu helps to improve its texture and absorb more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Vegan Pad Thai, plant-based Thai noodles, tofu pad thai, easy vegan recipes, vegan Asian dishes
