Pad Thai (Vegan)
Ingredients:
- 226.8 g (8 oz) flat rice noodles
- 396.9 g (14 oz) extra-firm tofu
- 30 ml (2 tbsp) neutral oil
- 6 g (2 cloves) garlic
- 1 cup bean sprouts, plus more for garnish
- 320 g (2) green onions
- 45 ml (3 tbsp) soy sauce or tamari
- 32 g (2 tbsp) tamarind paste
- 26.6 g (2 tbsp) brown sugar
- 15 ml (1 tbsp) lime juice
- 36.5 g (1/4 cup) crushed roasted peanuts
- Fresh cilantro, for garnish
Features:
Gluten-Free
Nutrition:
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Have every ingredient prepped and within reach before you start cooking — pad thai comes together in a matter of minutes once the wok is hot, and there's no time to chop mid-stir-fry.
Instructions:
- Soak the Noodles: Soak the rice noodles in warm water according to package instructions until pliable, then drain.
- Make the Sauce: Whisk together the soy sauce, tamarind paste, brown sugar, and lime juice to make the sauce.
- Sear the Tofu: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat and pan-fry the tofu until golden on all sides. Remove and set aside.
- Sauté the Garlic: Add the remaining oil to the wok and sauté the garlic for 30 seconds.
- Add Noodles & Sauce: Add the drained noodles and sauce, tossing to coat evenly.
- Add the Rest: Stir in the bean sprouts, green onions, and fried tofu, cooking for 1-2 minutes until heated through.
- Plate & Top: Divide among plates and top with crushed peanuts, extra bean sprouts, and cilantro.
- Serve: Serve with lime wedges.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The flat rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The extra-firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Pad Thai (Vegan)
Ingredients:
- 226.8 g (8 oz) flat rice noodles
- 396.9 g (14 oz) extra-firm tofu
- 30 ml (2 tbsp) neutral oil
- 6 g (2 cloves) garlic
- 1 cup bean sprouts, plus more for garnish
- 320 g (2) green onions
- 45 ml (3 tbsp) soy sauce or tamari
- 32 g (2 tbsp) tamarind paste
- 26.6 g (2 tbsp) brown sugar
- 15 ml (1 tbsp) lime juice
- 36.5 g (1/4 cup) crushed roasted peanuts
- Fresh cilantro, for garnish
Why These Ingredients:
A few ingredients do most of the work in this recipe. The flat rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The extra-firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Prep:
Have every ingredient prepped and within reach before you start cooking — pad thai comes together in a matter of minutes once the wok is hot, and there's no time to chop mid-stir-fry.
Instructions:
- Soak the Noodles: Soak the rice noodles in warm water according to package instructions until pliable, then drain.
- Make the Sauce: Whisk together the soy sauce, tamarind paste, brown sugar, and lime juice to make the sauce.
- Sear the Tofu: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat and pan-fry the tofu until golden on all sides. Remove and set aside.
- Sauté the Garlic: Add the remaining oil to the wok and sauté the garlic for 30 seconds.
- Add Noodles & Sauce: Add the drained noodles and sauce, tossing to coat evenly.
- Add the Rest: Stir in the bean sprouts, green onions, and fried tofu, cooking for 1-2 minutes until heated through.
- Plate & Top: Divide among plates and top with crushed peanuts, extra bean sprouts, and cilantro.
- Serve: Serve with lime wedges.
