In this shockingly quick and easy recipe you’ll learn how to make Vegan Pad Thai that everyone in your family will love.
Follow along with the ingredients below but feel free to free-wheel it and use up any other vegetables you’ve got in the fridge that are getting to the point of expiry.
This recipe is naturally gluten-free because of the noodles, but you can also make it nut-free simply by omitting the peanuts.
If you’re out of tofu feel free to swap this out with tempeh. I haven’t tried it but you could probably throw in edamame or chickpeas too. Why not?!
Not only is it better than that greasy take out from the restaurant it comes together in 30 minutes, so it’s faster than ordering anyway once you know how to make vegan pad thai. Fire up a wok (or your ghetto frying pan) and make some Pad Thai that you can SMASH INTO YOUR FACE!
Vegan Pad Thai
Description
This plant-based Pad Thai will become a staple in your home. It delicious and comes together in a half an hour making it a perfect weeknight meal!
Pad Thai
Pad Thai Sauce
Noodles & Veg
Toppings
Instructions
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Make the Sauce
Mix together all the stuff for the sauce in a medium bowl and set aside.
-
Cook the Tofu
Heat up your skillet or wok. Cut your tofu into 1/4 planks and then cut those in half to make squares. I mean, cut ‘em however you want - it’s your meal! You can cut ‘em up smaller later if you want but this makes it easier for cookin’ and flippin’.
Put them on the pan - they should sizzle - if they don’t turn that bad boy up. Alternatively you could also cook these in an air fryer for about 8-10 minutes at 3754.
After 3-4 minutes they should start to get golden - flip em over and repeat until the consistency you dig - I like ‘em a little crispy whereas my wife likes them still a bit tender. This might take some time and you have to do them in batches most likely - so if you have another pan for everything else you can start this and move on while it cooks.
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Noodles & Assembly
Cook the noodles the way the package tells you to. Rinse with cold water. They don’t take long.
Heat up another skillet or wok. Grab the cut up veggies. Put 1/4 cup of water into the skillet. When the pan is hot add your onions and stir-fry those bad boys for a few minutes until they char a bit on the edges - about 2 minutes. Add the broccoli, red pepper, and mushrooms - cook for 2 minutes. Add garlic and fry for 30 seconds until your kitchen smells ridiculously good.
Gently add the noodles cooked noodles and a 1/3 of the sauce and toss it around to make sure everything gets covered. Keep stirring and add in tofu. Cook another 30 seconds to a minute to make sure the sauce gets absorbed. Keep spooning it on until it’s the way you dig it. Turn off the heat and fold in the green onions and cilantro.
Serve this pile of awesome RIGHT AWAY and put on the toppings you want. Squeeze the lime all over it and smash this stuff into your mouth.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 286kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.5g3%
- Sodium 1169mg49%
- Potassium 854mg25%
- Total Carbohydrate 55.1g19%
- Dietary Fiber 7.5g30%
- Sugars 17.2g
- Protein 11.6g24%
- Calcium 8 mg
- Iron 20 mg
- Vitamin D 315 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The nutritional information doesn't include any toppings because, well, I just don't know what you're going to put on, do I?
Do you have a ranch dressing you guys like. I made the one from Plantifullean yesterday. It was terrible. Very thin dressing. I’m finding most of her stuff doesn’t work.
Yeah, that’s been my experience with her recipes – I know it’s focused on weight loss, but it’s like she’s scared of fats – even healthy ones. Sadly I don’t have a ranch dressing as I always hated that dressing… not sure why… I blame parents who didn’t feed me well 🙂