Vegan Pad Thai Recipe
This vibrant Vegan Pad Thai is a delicious twist on the classic Thai street food, featuring tender rice noodles tossed with crispy tofu, fresh vegetables, and a tangy-sweet sauce made from soy, rice vinegar, maple syrup, lime, and sriracha. Perfect for a quick, savory meal that’s both satisfying and plant-based.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Noodles
- 7 ounces stir-fry rice noodles
Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 1/2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 3/4 teaspoon sriracha (plus more to taste)
Main Ingredients
- 2 tablespoons vegetable oil
- 14 ounces extra-firm tofu (pressed and cut into 1/2-inch cubes)
- 3/4 cup fresh shiitake mushrooms (thinly sliced)
- 3/4 cup carrots (julienned)
- 3 green onions (chopped)
- 1 cup mung bean sprouts
- 1/3 cup chopped cilantro
- 1/2 cup crushed peanuts
Instructions
- Cook noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute; then remove from heat and let them soak for 5 minutes. Drain and rinse the noodles under cold water to stop the cooking process and prevent sticking.
- Whisk sauce: In a small bowl, whisk together the low sodium soy sauce, rice vinegar, pure maple syrup, fresh lime juice, and sriracha. Taste and adjust the sauce seasoning as needed to balance sweetness, tanginess, and heat.
- Fry tofu and mushrooms: Heat the vegetable oil in a large pan over medium-high heat. Add the cubed extra-firm tofu and thinly sliced shiitake mushrooms. Fry them until they develop a golden and crispy exterior on all sides, about 5-7 minutes.
- Stir-fry vegetables and noodles: Add the drained rice noodles, julienned carrots, and chopped green onions to the pan with the tofu and mushrooms. Pour the prepared sauce over the ingredients and toss everything together carefully to coat evenly with the sauce.
- Add sprouts and finish: Stir in the mung bean sprouts just before removing the pan from heat to keep them crisp and fresh.
- Garnish and serve: Transfer the Vegan Pad Thai to plates, garnish with chopped cilantro and crushed peanuts. Serve immediately with lime wedges on the side for an extra zing.
Notes
- Press the tofu beforehand to remove excess moisture and help it crisp better when frying.
- Adjust sriracha quantity according to your preferred spice level.
- Use gluten-free soy sauce or tamari if needed for a gluten-free version.
- Add a splash of vegetable broth if the noodles seem dry while tossing.
- For extra protein, add chopped roasted peanuts on top.
- Ensure noodles are rinsed well with cold water to prevent sticking and clumping.
Keywords: Vegan Pad Thai, Tofu Pad Thai, Thai Noodles, Plant-based Pad Thai, Vegan Dinner, Stir-fried Noodles, Healthy Vegan Recipes
Find it online: https://flavorsbymaya.com/vegan-pad-thai-recipe/
