Ingredients
Sauce
- 4 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp vinegar
- 1 tbsp tamarind paste
- 1 tbsp maple syrup or agave nectar
- 5 ml siracha sauce (adjust to taste)
Pad Thai
- 200 g rice noodles
- 200 g firm tofu cubed
- 2 tbsp vegetable oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 red bell pepper thinly sliced
- 100 g bean sprouts
- 50 g roasted unsalted peanuts chopped
- 2 spring onions
- lime wedges for garnish
- fresh cilantro for garnish
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, tamarind paste, maple syrup (or agave nectar), and sriracha sauce. Set the sauce aside.
Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions until they are al dente. Drain and rinse them with cold water to stop the cooking process. Set aside.
Cook the Tofu:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and stir-fry until they turn golden brown on all sides. Remove the tofu from the pan and set it aside.
Stir-Fry the Vegetables:
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion, minced garlic, and sliced red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Combine Everything:
- Return the cooked rice noodles and tofu to the skillet with the vegetables. Pour the prepared sauce over the noodles and tofu. Toss everything together and cook for an additional 2-3 minutes until everything is heated through.
Serve:
- Divide the vegan pad Thai among serving plates. Top each portion with bean sprouts, chopped peanuts, chopped spring onions, and fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.Enjoy your homemade vegan pad Thai! Adjust the spiciness and sweetness of the sauce to your preference by adding more sriracha or sweetener as needed.
Nutrition Facts
Vegan pad thai
Amount per Serving
Calories
425
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.05
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
5
g
Sodium
1207
mg
52
%
Potassium
361
mg
10
%
Carbohydrates
59
g
20
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
13
g
26
%
Vitamin A
1004
IU
20
%
Vitamin C
48
mg
58
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.