Vegan Pad Thai is a delicious and easy-to-make dish that captures the essence of traditional Pad Thai while being completely plant-based. Below is a comprehensive recipe that includes essential ingredients, preparation steps, and variations to suit your taste.

Ingredients

• Noodles:
• 7 ounces rice noodles (or gluten-free noodles)
• Tofu:
• 14.5 ounces extra-firm tofu, pressed and cut into cubes
• Vegetables:
• 1 cup julienned carrots (about 3 carrots)
• 3 green onions, chopped
• Optional: additional vegetables like bell peppers, broccoli, or snap peas
• Sauce:
• 4 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 4 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon Sriracha hot sauce (adjust to taste)
• For Serving:
• Lime wedges
• Chopped cilantro
• Crushed peanuts
• Mung bean sprouts (optional)

Preparation Steps

Prepare the Noodles:

• Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to prevent sticking.

Make the Sauce:

• In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, lime juice, and Sriracha. Set aside.

Cook the Tofu:

• Heat vegetable oil in a large pan over medium-high heat. Add the pressed tofu cubes and fry until all sides are golden brown (about 5-7 minutes). Remove from the pan and set aside.

Stir-Fry Vegetables:

• In the same pan, add a bit more oil if needed. Stir-fry the julienned carrots and green onions for about 2-3 minutes until slightly softened.

Combine Ingredients:

• Return the tofu to the pan with the vegetables. Add the cooked noodles and pour in the sauce. Toss everything together gently until well combined and heated through.

Serve:

• Serve immediately, garnishing with crushed peanuts, chopped cilantro, and lime wedges on the side. Optionally add mung bean sprouts for extra crunch.

Variations

• Gluten-Free: Use tamari instead of soy sauce.
• Protein Options: Substitute tofu with tempeh or edamame for a different protein source.
• Vegetable Variations: Feel free to add other vegetables like zucchini or mushrooms based on your preference.
• Vegan Eggs: For a scrambled egg texture, consider using liquid egg substitutes like JUST Egg added just before mixing in the noodles.

Cooking Tips

• Ensure your tofu is well-pressed to remove excess moisture for better frying.
• Prepare all ingredients before starting to cook, as this dish cooks quickly.
• Adjust the level of spiciness by varying the amount of Sriracha or adding fresh chili peppers.

This Vegan Pad Thai recipe is not only quick to prepare but also packed with flavor and nutrition, making it an excellent choice for both lunch and dinner! Enjoy your cooking!

Here are some creative variations and tips for making vegan Pad Thai, including options for those who want to skip tofu, the best vegetables to include, and how to create a creamy peanut sauce.

Creative Variations of Vegan Pad Thai

1. Vegetable-Only Pad Thai: Replace tofu with a variety of vegetables such as zucchini, bell peppers, broccoli, or snap peas. This allows you to enjoy a lighter dish while still being flavorful[1][4].
2. Different Proteins: Instead of tofu, consider using tempeh, seitan, or edamame as your protein source. These alternatives provide a hearty texture and can be seasoned similarly.
3. Zoodles or Spiralized Vegetables: Use spiralized zucchini or carrots in place of traditional rice noodles for a low-carb option. This adds a fresh twist and increases the vegetable content.
4. Vegan Eggs: For a traditional touch, add liquid egg substitutes like JUST Egg right before mixing in the noodles. This mimics the scrambled eggs often found in classic Pad Thai.
5. Peanut Sauce Variation: Instead of the standard sauce, create a creamy peanut sauce by blending peanut butter with coconut milk, lime juice, and a bit of soy sauce for added richness.

Making Vegan Pad Thai Without Tofu

If you prefer not to use tofu, you can simply omit it and replace it with additional vegetables or plant-based proteins like tempeh or chickpeas. Focus on hearty vegetables such as:

• Mushrooms: Add depth and umami flavor.
• Broccoli: Provides crunch and nutrition.
• Carrots: For sweetness and color.
• Zucchini: Adds moisture and texture.

Stir-fry these vegetables until tender-crisp before adding the noodles and sauce.

Best Vegetables to Add to Vegan Pad Thai

The following vegetables work well in vegan Pad Thai:

• Carrots: Julienne or spiralize for texture.
• Bell Peppers: Red or yellow varieties add sweetness.
• Broccoli Florets: For crunch and nutrition.
• Snap Peas: Provide a sweet crunch.
• Mushrooms: Add umami flavor.
• Zucchini: Can be spiralized for a lighter noodle alternative.
• Bean Sprouts: For garnish and crunch at serving time.

Using Gluten-Free Soy Sauce

Yes, you can use gluten-free soy sauce (like tamari) in vegan Pad Thai. It provides the same savory flavor without gluten, making it suitable for those with dietary restrictions.

Creamy Peanut Sauce Recipe

To make a creamy peanut sauce for your vegan Pad Thai:

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk (or water for a lighter version)
• 2 tablespoons soy sauce (or tamari)
• 2 tablespoons lime juice
• 1 tablespoon maple syrup (optional for sweetness)
• 1 teaspoon garlic powder (or minced garlic)
• 1 teaspoon ginger (optional)

Instructions

1. In a bowl, whisk together all ingredients until smooth. Adjust the consistency by adding more coconut milk or water if needed.
2. Taste and adjust seasoning; add more lime juice for tanginess or maple syrup for sweetness as desired.

This creamy peanut sauce can be drizzled over your finished Pad Thai or mixed in during cooking for an extra layer of flavor.

These variations and tips will help you customize your vegan Pad Thai to suit your preferences while keeping it deliciously satisfying!