Description
A delicious and easy Vegan Pad Thai recipe featuring stir-fried rice noodles, crispy tofu, and a tangy, sweet, and spicy sauce. Packed with fresh vegetables and garnished with peanuts, cilantro, and lime wedges, this dish is perfect for a flavorful plant-based meal.
Ingredients
Scale
Noodles and Tofu
- 7 ounces stir fry rice noodles
- 2-3 tablespoons vegetable oil
- 14.5 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes
Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon Sriracha hot sauce
Vegetables
- 1 cup julienne sliced carrots (about 3 carrots)
- 3 green onions, chopped
For Serving
- 2 limes, cut into wedges
- 1/2 cup cilantro, chopped
- 1/2 cup crushed or chopped peanuts
- 1 cup mung bean sprouts (optional)
Instructions
- Prepare Ingredients: Slice the carrots, chop the green onions, cilantro, and peanuts. Press the tofu if needed (vacuum packed extra-firm tofu may not require pressing) and cut into 1/2 inch cubes.
- Cook Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute. Remove from heat and let them soak for 5 minutes. Drain and rinse with cold water, then set aside.
- Make Sauce: In a small bowl, stir together soy sauce, rice vinegar, pure maple syrup, fresh lime juice, and Sriracha hot sauce. Set aside.
- Fry Tofu: Heat vegetable oil in a large pan over medium-high heat. Add the tofu cubes and fry until all sides are golden brown and crispy.
- Combine Ingredients: To the pan with tofu, add the cooked noodles, sauce, sliced carrots, chopped green onions, and half of the chopped cilantro. Stir well to combine and warm through.
- Serve: Immediately serve the Pad Thai topped with crushed peanuts and the remaining cilantro. Add lime wedges and mung bean sprouts on the side. Squeeze lime juice over the dish before eating for extra flavor.
Notes
- For a gluten free option, use gluten free tamari instead of soy sauce.
- Replace tofu with assorted vegetables like red pepper strips and broccoli for a vegetable-only Pad Thai; stir fry the veggies until tender before adding noodles and sauce.
- Using pre-cut julienne carrots can save chopping time.
- Consider adding cooked JUST Egg for a scrambled egg texture to enhance the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
