Vegan Pad Thai
Pad Thai is one of those dishes that feels like a treat every single time, and this plant-based version delivers all the sweet, tangy, smoky depth you'd expect from your favorite takeout spot. The sauce is built from tamarind paste, tamari, coconut sugar, and vegan fish sauce, which means every strand of rice noodle gets coated in something genuinely complex and craveable. Pressed tofu is pan-seared in a hot wok until deeply golden on both sides, giving you that satisfying chew and crispy edge without any eggs or meat in sight. Bean sprouts go in right at the end so they stay bright and snappy, and the whole thing comes together in one pan in well under an hour. Finished with chopped roasted peanuts, fresh lime wedges, and optional cilantro or chili flakes, each bowl looks as good as it tastes. This one serves four, making it an easy weeknight dinner or a crowd-pleasing option when you need something fast that doesn't feel like a compromise.
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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.
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