Vegetarian Pad Thai Recipe (Vegan Pad Thai)

5 from 1 vote

You will love this easy 20 minute pad thai that combines tender stir fry noodles with tofu, crisp veggies, and a mouthwatering pad thai sauce.

Prep Time10

Cook Time10

Total Time20

Course: Lunch/Dinner

Cuisine: Thai

Diet:

Servings:

Calories: 489kcal

Start by cooking your rice noodles according to package instructions, just until tender. Rinse under cold water and set aside.
8 oz flat rice noodles
Prepare your sauce. Combine all the ingredients in a small bowl and set aside.
3 tbsp soy sauce , 2 tbsp rice vinegar, 1 tbsp fresh lime juice , 3 tbsp maple syrup, 1/2 tsp white miso paste, 1 tsp minced garlic, 1 tsp ginger paste, 2 tbsp peanut butter
In a large pan or wok, begin heating your oil over medium/high heat. Add your tiny tofu cubes and sauté for 3-4 minutes so tofu gets slightly crisp (but doesn't have to be perfectly golden brown - just enough to give it a little outer crispiness). Add your minced garlic and sliced red pepper and cook for another few minutes.
2 tbsp avocado oil, 14 oz extra firm tofu , 3 cloves minced garlic, 1 large red bell pepper
Add your other ingredients to the pan: add noodles, sauce, bean sprouts, green onion, and peanuts to the pan. Toss everything to combine and allow to warm through for a minute or two.
1 cup bean sprouts, 1/2 cup lightly salted crushed peanuts , 1/4 cup diced green onion
Serve and top individual servings with extra peanuts, cilantro and lime wedges. Enjoy right away!

Rice noodles are naturally gluten-free (generally- check the label)- To make this recipe entirely gluten free, use gluten-free tamari instead of soy sauce.
Other veggie additions: julienned carrots, zucchini, mushrooms, broccoli
Storage: Pad thai isn't the best leftover dish (the noodles tend to dry out a bit after a day or two). You can store it in the fridge for up to 2-3 days, but try to enjoy it mostly within the first 24 hours for best flavors.