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5.0 from 6 votes

Easy Vegan Pad Thai (With Tofu and Homemade Peanut Sauce)

This Vegan Pad Thai dish combines the essence of Thai cuisine with plant-based goodness. This vibrant and satisfying recipe features tender rice noodles, crispy tofu, and a colorful array of fresh vegetables, all tossed in a luscious peanut sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 people
Calories: 611 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For Pad Thai
  • 8 oz rice noodles
  • 2 tablespoon vegetable oil I recommend avocado oil
  • 1 block (14 oz) firm tofu pressed and chopped into bite-sized pieces
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • 1 medium carrot peeled and julienned
  • ½ c green onion sliced
  • ½ c fresh cilantro chopped
  • ½ c roasted peanuts chopped
  • Lime wedges for serving
For Peanut sauce
  • ½ c smooth peanut butter
  • ¼ c soy sauce or Tamari
  • ¼ c water
  • 2 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon Sriracha sauce
  • 2 cloves garlic minced
  • ½ teaspoon ginger grated

Instructions

Cook the rice noodles
    Cup of Yum
  1. In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain and set it aside.
Prepare the peanut sauce
  1. In a small bowl, whisk together peanut butter, soy sauce, water, lime juice, maple syrup, Sriracha sauce, garlic, and ginger until smooth. Set it aside for now.
Pan-fry the tofu
  1. Heat the avocado oil over medium-high heat in a large skillet, pan, or wok. Add the sliced tofu and cook until lightly browned, about 5-7 minutes.
Stir fry vegetables
  1. Add the sliced red bell pepper and julienned carrot to the skillet. Cook for an additional 3-5 minutes or until the vegetables are slightly softened.
Add cooked rice noodles and peanut sauce
  1. Add the cooked rice noodles to the skillet, along with the peanut sauce. Toss everything together until the noodles and vegetables are coated in the sauce and heated through.
Garnish pad thai
  1. Divide the Pad Thai among serving plates and garnish with sliced green onions, chopped cilantro, chopped roasted peanuts, and lime wedges. Your delicious Vegan Pad Thai is ready to be served.

Notes

  • Press the tofu: Pressing it helps remove excess moisture, allowing it to brown better and absorb more flavors.
  • Cook noodles just until al dente: When cooking the rice noodles, follow the package instructions and cook them until they are just al dente (firm to the bite). Overcooking can result in mushy noodles. Once cooked, immediately drain and rinse them with cold water to stop the cooking process and prevent them from sticking together.
  • Use medium-high heat for stir-frying: Stir-frying the tofu and vegetables requires high heat to achieve a nice sear and retain their crispness.
  • Toss gently: When combining the cooked noodles, peanut sauce, tofu, and vegetables, gently toss with tongs or chopsticks to evenly coat everything.
  • Making Vegan Pad Thai ahead of time. While it's best to enjoy Pad Thai immediately after cooking, you can prep some ingredients beforehand to save time. You can slice the vegetables, prepare the sauce, and even cook the rice noodles beforehand.
  • Store them separately in airtight containers in the refrigerator, and when ready to serve, stir-fry the tofu and vegetables, reheat the noodles, and toss everything together with the sauce.
  • Storage. You can store leftover Pad Thai in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating. When reheating the Pad Thai, you may need to add a splash of water or vegetable broth to the skillet to help loosen the sauce and prevent it from becoming too thick.
  • Freezing. You can also freeze the leftover Pad Thai in an airtight container for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then reheat it in a skillet over medium heat with a splash of water or vegetable broth.
  •  

Nutrition Information

Calories 611kcal (31%) Carbohydrates 67g (22%) Protein 17g (34%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Monounsaturated Fat 17g Sodium 1233mg (51%) Potassium 554mg (16%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 3337IU (67%) Vitamin C 40mg (44%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 611

% Daily Value*

Calories 611kcal 31%
Carbohydrates 67g 22%
Protein 17g 34%
Fat 33g 51%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 17g 85%
Sodium 1233mg 51%
Potassium 554mg 12%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 3337IU 67%
Vitamin C 40mg 44%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.