There’s something heartwarming about gathering around the table with your loved ones, sharing stories about your day and enjoying delicious, home-cooked food. Today, we’re diving into a dish that’s not only vibrant and packed with flavor but also beautifully vegan. Yes, we are talking about Vegan Pad Thai! This recipe brings together the delightful crunch of crushed peanuts, the tangy savoriness of tamarind sauce, and the satisfying texture of tofu and rice noodles. Perfect for a weeknight dinner or a special weekend meal, making this dish is an adventure in creativity and taste. Let’s cook up something amazing together!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Easy
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 block (250g) firm tofu, pressed and cubed
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups bean sprouts
- 4 green onions, chopped
- 1/4 cup tamarind paste
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup or sugar
- 1 tablespoon lime juice
- 1 teaspoon chili flakes (optional)
- 1/4 cup chopped peanuts
- Fresh cilantro for garnish
- Fresh lime wedges for serving
- Soak the rice noodles according to the package instructions until tender, then drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.
- In the same pan, add the minced garlic and sliced red bell pepper. Cook for about 2 minutes until the bell pepper is tender-crisp.
- Reduce the heat to medium. Add the soaked rice noodles to the pan, followed by the tamarind paste, soy sauce, maple syrup, lime juice, and chili flakes. Toss everything together until the noodles are well-coated with the sauce.
- Gently fold in the cooked tofu, bean sprouts, and chopped green onions. Cook for another 2-3 minutes, ensuring all ingredients are heated through.
- Transfer the Vegan Pad Thai to a serving platter and sprinkle generously with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.
- For a gluten-free version, ensure that your soy sauce is gluten-free.
- If tamarind paste is hard to find, you can substitute it with a mixture of lime juice and a little bit of brown sugar or vinegar for a similar tangy flavor.
- Feel free to add other vegetables like carrots or snap peas to customize your Pad Thai.
- For a spicier kick, add more chili flakes or a splash of Sriracha.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of water to rehydrate the noodles.
This Vegan Pad Thai pairs wonderfully with a fresh green salad and a cool glass of iced tea. For dessert, try serving mango sticky rice to keep the Asian theme going strong.
At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Vegan Pad Thai Recipe inspires you to gather your family and friends and create memorable meals together. We’d love to see your culinary creations – share your results with us and don’t forget to spread the love by sharing this recipe with others. Dive deeper into our treasure trove of recipes, follow us on social media, and sign up for our newsletter for more delightful dishes. Happy cooking!
