Vegan Pad Thai
This 100% Vegan Pad Thai tastes authentically tangy and sweet without sacrificing any flavour! A 30-minute flavour bomb that tastes just a delicious as take out.
Jump to RecipeINGREDIENTS & INSPIRATION
Thai is undoubtedly one of my all-time favourite cuisines EVER. Their liberal use of spices, aromatics, herbs and curry pastes rocks my world, and everything is always SO flavourful. Plus, many Thai recipes are surprisingly easy to make.
Pad Thai is one of the most popular Thai dishes around the world, and for good reason: hot and slurpy noodles in a bright, tangy and sweet sauce (sometimes spicy!) plus tender fresh veggies and crunchy toppings… who wouldn’t want that?! And if you’ve never tried Pad Thai… well you’re in for a treat, my friend!
My Vegan Pad Thai recipe uses accessible ingredients that you’ll most likely be able to grab at your local supermarket if it has a decent Asian foods section.
Sauce
- coconut sugar (or brown sugar)
- soy sauce or tamari
- 1fresh lime juice
- tamarind purée
- sriracha
- veg broth
- cornstarch
Noodles & Veg
- extra-firm tofu
- turmeric
- kala namak (black salt)
- rice noodles
- green onions
- garlic
- red bell pepper
- carrot
- fresh bean sprouts
Toppings
- fresh lime juice
- chopped green onions
- chopped roasted peanuts
- fresh cilantro
HOW TO MAKE VEGAN PAD THAI
Making Vegan Pad Thai is as easy as breaking down the recipe into a few simple steps: Cook the noodles, fry your ‘eggy’ tofu crumbles, cook your veggies, pour over a simple sauce, and toss everything to combine!
- Cook your rice noodles, then drain, rinse and set aside.
- Meanwhile, cook the ‘eggy’ scrambled tofu, then remove from the pan and set aside.
- In the same pan, sauté your veggies until tender, mix and pour over the sauce.
- Stir in the cooked noodles, scrambled tofu and bean sprouts and warm through.
- Serve in bowls and top with cilantro, chopped peanuts, chopped green onion and a lime wedge. Enjoy hot!
It’s Always a Great Time for Thai
If a big bowl of hot, saucy and steamy noodles sounds like the ultimate good-mood food to you, we should be friends! And you should definitely make this Vegan Pad Thai ASAP, because there’s no Thai-m like the present (pun 100% intended).
If you enjoyed this recipe, you’ll probably love my Loaded Lazy Noodle Bowl, Crunchy Cashew Noodle Salad, or Spicy Coconut Rice Nourish Bowl! Don’t forget to check out my Thai Meal Prep blog as well which has 4 tasty Thai-Inspired recipes!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Vegan Pad Thai
Ingredients
Method
- Bring medium pot of water to a boil and cook the noodles according to package directions, drain, rinse and set aside.
- In the meantime, heat a large nonstick pan over medium heat with ½ tbsp oil (or ¼ cup water) and crumble the tofu into the pan, then add the turmeric and stir well to combine. Cook 3 to 5 minutes, then transfer to a small bowl and stir in the black salt; set aside.
- Add an additional ¼ cup water or 1 tbsp oil into the pan, along with the garlic and white portions of the green onion. Saute for 3 minutes, until translucent. Add the bell pepper and carrot to the pan and saute until tender, 3 to 5 minutes.
- While the veggies cook, whisk together in a small bowl the coconut sugar, soy sauce, lime juice, tamarind puree, sriracha, veggie broth and cornstarch until smooth and thick . Feel free to adjust the ingredient amounts according to your desired taste.
- Add the mixture to the sautéing veggies and simmer for 3 minutes, until the sauce starts to thicken. Add the noodles, tofu, bean sprouts, green parts of the green onions, and lime juice to the pan; stir everything well until evenly combined and warmed through.
- Divide the pad thai into large bowls and garnish with chopped peanuts, cilantro and lime wedges. Enjoy!
- Storage tips for meal prep: keep the pad thai separate from garnishes until ready to eat. Keep a jar of chopped peanuts handy, chop cilantro and keep in an airtight container in the fridge, and slice a couple limes into wedges and keep in a sealed container in the fridge.
