Easy Vegan Pad Thai

vegan pad thai on white plate and wooden tabletop

4.75 from 4 votes

This Vegan Pad Thai with tofu is a delicious and healthy twist on a classic dish, offering a perfect balance of tangy, savory, and slightly sweet flavors. Packed with protein-rich tofu and fresh vegetables, it's a satisfying and nutritious meal that's sure to become a favorite.

Prep Time20

Cook Time15

Total Time35

Course: Dinner Recipes

Cuisine: Thai

Diet: Vegan, Vegetarian

Servings: servings

Calories: 272kcal

Author: Debbie Alder

Ingredients

Sauce

1/3 - 1/2 cup water
1/4 cup tamari or soy sauce if not gluten-free
3 tablespoons pumpkin seeds
1 tablespoon tahini
2 tablespoons fresh lime juice
2 tablespoons tamarind concentrate or 1 tablespoon ketchup plus 1 tablespoon rice vinegar
3 tablespoons coconut sugar or date sugar
1 tablespoon peeled and roughly
chopped fresh ginger
2-3 cloves garlic sliced or chopped
Dash hot sauce see note

Pasta & Veggies

8 ounces dry rice noodles such as stick or vermicelli noodles
1 cup carrot matchsticks
4 green onions sliced white and green parts separated
1/2 cup thinly sliced zucchini
1/2 cup very thinly sliced red bell pepper
Pinch salt
1 cup cubed extra-firm tofu about half of a 12-ounce package drained & pressed
1 cup shredded or thinly sliced red cabbage or napa cabbage
1/3 cup chopped cilantro plus more for serving
4 lime wedges
Hot sauce for serving

US Customary - Metric

Instructions

In a blender, combine all the sauce ingredients, starting with about half of the water. Blend until the seeds are fully processed and the sauce is smooth. Add the remaining water and puree again. Set aside.
Cook the noodles according to package directions. Once just tender or even before fully tender, drain and rinse briefly under cold water. Do not overcook or they will become mushy.
Heat a large pot over high heat. Put in the carrots, white parts of the green onions, zucchini, red pepper, and salt. Toss for a minute in the hot pan to begin to sear.
Reduce the heat to medium-low, add the sauce and cooked noodles, and toss until the noodles are heated through and coated evenly with the sauce.
Add the drained and pressed tofu, cabbage, cilantro, and the green parts of the green onions. Toss just to heat through.
Serve immediately with lime wedges, extra hot sauce, and extra cilantro if desired.

Video

Notes

Tips & Suggestions:

Noodles- There are only two ingredients in traditional pad thai noodles--rice and water. That means they are completely gluten-free, oil-free, and vegan.
Though other types of noodles can be used to make this dish, I am of the opinion that you really can't beat the classic pad Thai rice noodles.
Serving tip- Try warming your bowls in the oven or toaster oven on very low heat (175-200°F) for 5 minutes or more before serving up pasta to help your meal stay warm longer.
Add-ins- Try adding in things like bean sprouts and crushed peanuts to make this dish even more flavorful. Top with a few red pepper flakes for more spice if desired.
Storage- Store in an airtight container in the refrigerator for up to 5-7 days. Though I haven't tried freezing it, it should do well.

The recipe featured here is called Awakened Pad Thai from Dreena’s book, Dreena’s Kind Kitchen. Published with permission.

Nutrition