Vegan Pad Thai
Vegan Pad Thai made with a tangy tamarind sauce, rice noodles, veggies, tofu, and vegan eggs. Sweet, spicy, and better than takeout.
Servings: 3
Ingredients
Vegan Pad Thai Sauce
- 1 tsp lime juice
- 1 tsp tamarind
- 2 tbsp hot water
- 3 tbsp soy sauce
- 3 tbsp maple syrup
- 1 tsp thai red chili flakes or to taste
- 2 tbsp sriracha
Other Ingredients
- 6 ounces rice noodles
- 1.5 tbsp canola oil
- 1/2 shallot
- 2 tbsp chopped garlic
- 6 ounces extra firm tofu baked or air fried
- 1/3 c vegan eggs I use the "Just Egg" brand
- 1/4 c bean sprouts
- 1/4 c carrots optional
- 1/4 c purple cabbage optional
Garnish
- 1 tbsp peanuts
- cilantro to taste
- bean sprouts for serving
Instructions
- Prepare the sauce: In a bowl, mix soy sauce, lime juice, softened tamarind and water, maple syrup, sriracha, and chili flakes. Adjust sweetness or spice as desired.
- Cook the noodles: Cook the rice noodles according to the package, either by soaking or boiling. Drain and set aside.
- Sauté aromatics: In a large pan, heat the oil and sauté the chopped shallot and garlic for 1–2 minutes until fragrant.
- Add tofu and vegetables: Add the baked tofu, carrots, bean sprouts, and cabbage. Stir-fry for a few minutes until the veggies soften slightly.
- Cook the vegan eggs: Push the veggies to one side of the pan. In the open space, scramble the vegan egg until set, then mix it into the vegetables.
- Combine with sauce and noodles: Add the cooked noodles and pour the sauce over top. Stir well until the noodles absorb the sauce and everything is evenly coated.
- Serve: Top with fresh cilantro, peanuts, bean sprouts, and extra cabbage.
Notes
Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a pan with a splash of water to loosen the noodles.
Substitutions: Use tamari instead of soy sauce for a gluten-free version. Replace vegan eggs with more tofu if preferred.
Heat control: Adjust spice by increasing or reducing sriracha and chili flakes.
Noodle texture: If noodles clump, rinse them under warm water before tossing into the pan.
Variations
Peanut Pad Thai: Add 1–2 tablespoons of peanut butter to the sauce for a creamy twist. Veggie-packed Pad Thai: Add mushrooms, snap peas, or bell peppers for more texture and color. Extra spicy: Add Thai chili, sambal oelek, or chili crisp to the finished dish.Nutrition
Calories: 449kcal | Carbohydrates: 70g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 100mg | Sodium: 1438mg | Potassium: 388mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2226IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 3mg
