Vegan Pad Thai
Prep time
Cook time
Total time
Most restaurants serve pad thai with an oil-based fish sauce. My version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Author: Kim Campbell
Serves: 4 to 6 servings
Ingredients
Sauce
- 2 garlic cloves, peeled
- 1 teaspoon grated fresh ginger
- ¼ cup water
- 3 tablespoons low-sodium tamari (wheat-free / gluten-free, if needed)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 tablespoon lime juice
- 1 teaspoon tamarind paste
- 1 teaspoon sriracha
- 2 teaspoons non-GMO cornstarch
Noodles and Vegetables
- 6 ounces extra-firm tofu
- 6 to 8 ounces brown rice noodles
- 1 medium carrot, peeled and julienned
- 1 red bell pepper, seeded and sliced
- ½ red onion, sliced
- 3 cups chopped broccoli florets
- 1 cup shredded cabbage
- 2 cups chopped spinach
- 1 cup fresh mung bean sprouts
- 4 to 6 green onions, chopped
- 3 to 5 garlic cloves, minced
Toppings
- ½ cup chopped peanuts (omit for peanut-free)
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine all the sauce ingredients in a blender and blend until smooth and creamy.
- Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
- While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
- In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
- In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Notes
Kim’s Hints: Don’t hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well. But if you can’t find it, you can substitute 1 pitted date.
This Vegan Pad Thai recipe was reprinted with permissions from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback by Kim Campbell. The photo is by Colin Campbell.
Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well. But if you can’t find it, you can substitute 1 pitted date.
This Vegan Pad Thai recipe was reprinted with permissions from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback by Kim Campbell. The photo is by Colin Campbell.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pad-thai