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Vegan Pad Thai

Description

A flavorful stir-fry of rice noodles, tofu, vegetables, and a tangy-sweet sauce, topped with crushed peanuts and fresh herbs.

Cuisine: Thai
Servings: 4

Ingredients

  • 8 ounces (225 g) dried rice noodles
  • 1 block (400 g) extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 onion, sliced
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts
For the Pad Thai Sauce:
  • 1/4 cup tamarind paste
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon chili powder (adjust to taste)

Instructions

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. Toss tofu with cornstarch. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy. Remove tofu from pan and set aside.
  3. Add remaining oil to the pan. Add garlic and onion, and stir-fry until fragrant.
  4. Add bean sprouts and stir-fry until softened.
  5. In a small bowl, whisk together pad Thai sauce ingredients.
  6. Add noodles, tofu, and sauce to the pan with vegetables. Stir-fry until noodles are heated through and coated in sauce.
  7. Garnish with scallions, cilantro, and peanuts.

Suggested Drinks

Singha Beer: A classic Thai lager, its crisp and malty flavor complements the sweet and spicy notes of the Pad Thai.

Riesling: This aromatic white wine with its fruity and floral notes balances the savory and tangy flavors of the dish.

Non-Alcoholic Option

Lychee Iced Tea: The floral and sweet flavor of lychee iced tea complements the Thai spices and adds a refreshing touch to the meal.