Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

30-Minute Vegan Pad Thai Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 86 reviews

A quick and flavorful 30-minute Vegan Pad Thai recipe featuring crispy tofu, tangy peanut sauce, fresh vegetables, and classic Pad Thai noodles. Perfect for a satisfying plant-based meal that combines stir-frying with vibrant Asian flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu and Coating

  • 14 ounces extra firm tofu (pressed and cut into 3/4-inch cubes)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt

Pad Thai Sauce

  • 1/4 cup tamari sauce (low sodium, gluten free if preferred, substitute soy sauce)
  • 1/4 cup agave nectar (substitute with maple syrup)
  • 3 tablespoons vegetable broth (low sodium)
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon sriracha (more to taste)

Noodles and Vegetables

  • 8 ounces Pad Thai noodles
  • 1 tablespoon grapeseed oil (or any oil with high smoke point, divided)
  • 3-4 green onions (thinly sliced, separate white and green parts)
  • 2 large carrots (julienned, about 1 cup)
  • 3 cloves garlic (minced or crushed)
  • 1 cup mung bean sprouts
  • 1/2 cup cilantro (chopped)

Garnish

  • 1/3 cup peanuts (crushed or chopped)
  • 2 limes (cut into wedges)

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together tamari sauce, agave nectar, vegetable broth, rice vinegar, peanut butter, and sriracha until smooth. Taste and adjust seasoning as needed. Set aside.
  2. Coat the tofu: Place the pressed tofu cubes in a large bowl and gently toss with cornstarch and salt until evenly coated on all sides. Set aside.
  3. Cook the noodles: Prepare Pad Thai noodles according to package instructions but reduce cook time by 1-2 minutes for firmer texture. Drain and rinse under cold water. Toss with a drizzle of grapeseed oil to prevent sticking. Set aside.
  4. Fry the tofu: Heat a wok or large skillet over medium-high heat for 1-2 minutes. Add 1 1/2 tablespoons grapeseed oil and wait until shimmering. Add tofu cubes and let them cook undisturbed for 1-2 minutes to brown, then use tongs to turn and brown all sides until crispy. Remove tofu and place on a paper towel-lined plate. Wipe out the wok.
  5. Stir-fry aromatics and vegetables: Return wok to stove over medium-high heat, add remaining tablespoon oil and wait until shimmering. Add white parts of green onions, julienned carrots, and minced garlic. Stir-fry for 1-2 minutes until slightly softened.
  6. Add sauce and noodles: Pour prepared sauce into the wok and let it bubble briefly. Add noodles and stir to coat thoroughly. Cook for an additional 1-2 minutes allowing flavors to meld.
  7. Combine tofu and sprouts: Add crispy tofu cubes and mung bean sprouts to the wok. Gently toss to combine and coat all ingredients with sauce. Remove from heat.
  8. Serve: Top with remaining green onion greens. Serve immediately garnished with chopped peanuts, fresh cilantro, and lime wedges for squeezing over the dish.

Notes

  • Press tofu well to remove excess moisture for crispy results.
  • Use gluten-free tamari to make this dish gluten-free.
  • You can substitute agave nectar with maple syrup for sweetness.
  • Adjust sriracha quantity to your preferred spice level.
  • Drizzling oil on noodles after cooking prevents them from sticking together.
  • Wok is preferred for even high-heat cooking, but any large skillet will work.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://allyumcooks.com/30-minute-vegan-pad-thai-recipe/