Easy Vegan Pad Thai

This easy vegan pad Thai recipe is simple to make and only takes 30 minutes! It's a classic street food dish that can be found on almost any street corner in Thailand. Our recipe is based on an authentic vegan Pad Thai that we learned to cook in Thailand.

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 496kcal

Author Jess & Dan

Ingredients

2 tablespoon oil
450 g firm tofu – cut into 2cm chunks
4 cloves garlic – minced
2 carrots – diced
6 spring onions – cut into 2cm slices
3 tablespoon light soy sauce*
3 tablespoon dark soy sauce*
2 teaspoon coconut sugar
300 g bean sprouts
4 tablespoon peanuts – roughly chopped
1 tablespoon lime juice
4 tablespoon pickled radishes*
1 cup warm water
200 g flat rice noodles
4 tablespoon cornflour optional

Metric - US Customary

Instructions

If you're using the cornflour, put it in a bowl and toss the tofu in it until all pieces are well coated.
4 tablespoon cornflour
Heat 1 tablespoon of oil in a wok over a medium-high heat. Add the tofu and cook until nicely browned and crispy on the outside. Take the tofu out and set to one side for later. Even if you aren't using the cornflour, it's good to seal and brown the tofu first.
450 g firm tofu, 2 tablespoon oil
Soak the noodles in a bowl of hot water and leave for 5-10 minutes (or follow the instructions on the packet).
200 g flat rice noodles
Heat the remaining tablespoon of oil over a medium-high heat in the wok.
2 tablespoon oil
Fry the garlic in the wok for a minute (it should be sizzling, but be careful it doesn't burn).
4 cloves garlic
Add the carrot, spring onions, soy sauces and sugar, then keep stirring for a few minutes more
2 carrots, 6 spring onions, 3 tablespoon light soy sauce*, 3 tablespoon dark soy sauce*, 2 teaspoon coconut sugar
Pop the radishes in (if using them).
4 tablespoon pickled radishes*
Drain and rinse the noodles with cold water.
Move everything to the side of the wok and add the warm water into the gap. Pour in the noodles and stir everything together.
1 cup warm water, 200 g flat rice noodles
Once the water has cooked off (it should take a few minutes over a high heat) add the peanuts, tofu, bean sprouts and lime juice.
450 g firm tofu, 300 g bean sprouts, 4 tablespoon peanuts, 1 tablespoon lime juice
Taste, and add more soy sauce, lime juice or sugar if needed.
Chuck a bottle of light soy, lime wedges, chilli flakes and extra crushed peanuts on the table, so everyone can have their vegan pad Thai just the way they like it!

Notes

If you're making this recipe gluten free, use 3 tablespoons of tamari, and one tablespoon of vegan fish sauce, instead of the light and dark soy sauce.

Pickled radishes can be found at Asian supermarkets. We'll update this recipe once we find a reputable online source for them.

Nutrition