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Vegan Pad Thai

This tasty vegan Pad Thai is ready in just 15 minutes! It's full of flavor with fresh veggies, noodles, tamarind sauce, and peanuts.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 351 kcal
Course: Snacks , Lunch , Dinner
Cuisine: Thai

Ingredients

Pad Thai Sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon soy sauce
  • 2 garlic cloves minced
  • 2 teaspoons brown sugar
  • 2 teaspoons lime juice
  • ¼ teaspoon dried chilli flakes
Pad Thai Ingredients
  • 12 oz firm tofu (275g)
  • 2 tablespoons cornstarch
  • 1 teaspoon oil
  • 6 ounces rice noodles (170 g)
  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 shallots finely sliced
  • 1 cup carrot shredded
  • 1 cup bean sprouts (100g)
Garnish
  • 2 tablespoons roasted peanuts finely chopped
  • 1 tablespoon sesame seeds white or black
  • 1 green onion (scallion/spring onion)
  • 1 tablespoon cilantro chopped (coriander)
  • chilli flakes to taste
  • fresh lime juice

Instructions

    Cup of Yum
  1. Make the Pad Thai Sauce by whisking all the sauce ingredients (tamarind paste, soy sauce, garlic, sugar, lime juice and chili flakes) in a small bowl. Set aside.
  2. Pat the tofu dry and press out any excess moisture. Cut it into ½-inch cubes then toss in the cornstarch.
  3. Heat the oil in a wok or large frying pan, then add the tofu and cook until golden and crispy, about 5 minutes, letting it get a golden crust before turning each piece.Remove the tofu and set aside.
  4. Meanwhile, soak the noodles in boiling water according to package instructions (approx 7 minutes).
  5. Drain, run under cold water, drain again.
  6. Add the shallots, carrot, broccoli and to the pan over a medium heat and sautee for 4 minutes.Add a splash of water if it starts to stick to the bottom of the pan.
  7. Stir in the pad thai sauce, noodles, and bean sprouts. Heat for a further 3 minutes until warmed through.
  8. Add the tofu and cook for a further minute.
  9. Serve topped with the crushed peanuts, sesame seeds, scallion, cilantro, chili flakes and a squeeze of lime juice.

Notes

  • The cooking instructions for the rice noodles will be different depending on what kind you buy. Be sure to follow them, but also make sure they are fully drained before adding to the dish.
  • The vegetables will be cooked in a dry pan which may make them stick. You can use additional oil to cook them or use a small amount of water as they dry to keep them from sticking.
  • Make sure you purchase firm tofu for this recipe as tofu with a higher moisture content may not cook correctly and will stick to the pan.
  • Homemade vegan sauces are the best way to control the ingredients and make sure they are vegan-friendly. If you don't have time to make your own, you can purchase a vegan pad thai sauce at most health food grocery stores.
  • Serving Suggestions
  • Serve with a Banana Lassi or Mango Lassi for a refreshing cool down.
  • Goes great with a toasted side of Yeast Free Naan Bread.
  • Drizzle the final dish with homemade Chili Garlic Oil for extra heat and flavor.

Nutrition Information

Calories 351kcal (18%) Carbohydrates 56g (19%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Trans Fat 0.01g Sodium 398mg (17%) Potassium 403mg (12%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 5711IU (114%) Vitamin C 48mg (53%) Calcium 185mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 56g 19%
Protein 14g 28%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Sodium 398mg 17%
Potassium 403mg 9%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 5711IU 114%
Vitamin C 48mg 53%
Calcium 185mg 19%
Iron 3mg 17%

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