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vegan-pad-thai-recipe

Vegan Pad Thai

A delicious and easy vegan Pad Thai recipe.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 200 g Rice noodles
  • 1 cup Bean sprouts
  • 1 cup Firm tofu, cubed
  • 1 Carrot, julienned
  • 1 Red bell pepper, sliced
  • 3 cloves Garlic, minced
  • 1 Lime, cut into wedges
  • ¼ cup Chopped peanuts

Sauce Ingredients

  • ¼ cup Soy sauce
  • 2 tablespoon Tamarind paste
  • 2 tablespoon Maple syrup
  • 1 tablespoon Rice vinegar
  • ½ teaspoon Chili flakes

Instructions 

  1. 1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. 2. In a small bowl, mix together the soy sauce, tamarind paste, maple syrup, rice vinegar, and chili flakes. Set aside.
  3. 3. Heat a wok over medium-high heat. Add a bit of oil and sauté the garlic until fragrant.
  4. 4. Add the tofu and cook until golden brown. Remove from the wok and set aside.
  5. 5. In the same wok, add the carrots and bell pepper. Stir-fry for a few minutes until tender-crisp.
  6. 6. Add the cooked noodles, tofu, and sauce to the wok. Toss everything together until well combined and heated through.
  7. 7. Serve the Pad Thai with bean sprouts, lime wedges, and chopped peanuts on top.

Nutritional Value

Calories: 400kcal | Carbohydrates: 60g | Protein: 15g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 4mg

Keywords

Pad Thai, Vegan
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