Vegan Pad Thai
Pad Thai has to be one of my favourite noodle dishes of all time! This Pad Thai is full of fresh, delicious veggies, organic tofu pieces, and paired with a super simple, yet delicious, vegan pad Thai sauce.
✘ 227g whole grain pad Thai rice noodles (I use the brand “Lotus Foods”)
✘ 125g extra firm organic tofu (sliced into inch long strips)
✘ 1 medium sized red bell pepper (julienned)
✘ 1 medium sized carrot (julienned)
✘ 1 cup frozen broccoli florets (cut into bite sized pieces)
✘ 1/3 cup diced white onion
✘ 3 garlic cloves (minced)
✘ Handful of fresh bean sprouts
✘ 2 tbsp fresh peanuts (chopped)
Pad Thai Sauce:
✘ 5 tbsp Tamari or Soy sauce
✘ 3 tbsp maple syrup
✘ 1 tbsp apple cider vinegar
✘ 1/2 tsp sriracha (or to taste)
✘ *2 tsp tamarind chutney (I used the brand “Indian Life”)
✘ 1 tbsp lime juice
✘ 1-2 tbsp smooth organic peanut butter (optional)
*This tamarind chutney can be replaced with tamarind paste if it is available to you. I would use 1 tsp and then adjust to your taste!
✘ Chopped peanuts
✘ Spring onion
✘ Lime wedge
- Preheat oven to 450F
- Lay your tofu pieces out evenly on a lined baking sheet and bake for 12 minutes.
- Make the pad Thai sauce in a small bowl by mixing all the ingredients together.
- Once the tofu is done cooking, allow to cool for a few minutes, then marinate the tofu pieces in the pad Thai. Stirring every so often.
- Cook the pad Thai noodles according to package directions. Drain from water and rinse with warm water.
- In a non-stick frying pan or skillet over medium high heat, add onion and garlic. Cook for 2-3 minutes. Then add chopped peanuts.
- Add red bell pepper and cook for 2 minutes more. Then add carrots and broccoli and cook for 2 more minutes.
- Add the tofu and the pad Thai sauce. Turn the heat down to medium low. Then add in a large handful of bean sprouts.
- Add the noodles to the veggies and sauce. Toss to combine. Allow everything to rest over low heat (this will allow the noodles to absorb some of the pad Thai sauce and flavour).
- Serve warm with extra chopped peanuts, cilantro, green onion, and a lime wedge!
Cheryl tyszkiewicz - November 22 2018
Amazing recipe. Have made it several times already. Only instead of baking the tofu I threw it in my air fryer for ~20 mins to make it crispy. I also swapped out the broccoli for bok choy and snap peas. Highly recommend.