Black Pepper Free Vegan Pad Thai

Total time55 min

Prep time20 min

Cook time20 min

4.5

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the noodles

8 oz flat rice noodles (about 3mm wide)

For the sauce

3 tbsp tamarind paste
3 tbsp tamari
2 tbsp coconut sugar
1 tbsp vegan fish sauce
1 tsp sriracha

For the stir-fry

14 oz block extra-firm tofu, pressed and cut into ¾-inch cubes
3 tbsp neutral oil (such as avocado or canola oil), divided
4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
3 cloves garlic, minced
2 cups bean sprouts

For serving

⅓ cup roasted peanuts, roughly chopped
2 limes, cut into wedges
¼ cup fresh cilantro, roughly torn (optional)
dried chili flakes, for serving (optional)

Instructions

1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just barely flexible but still firm — they will finish cooking in the wok. Drain and set aside.
2
Whisk together the tamarind paste, tamari, coconut sugar, vegan fish sauce, and sriracha in a small bowl until the sugar dissolves. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!