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Vegan Pad Thai

Stir-fried rice noodles with a perfect balance of tangy tamarind, savory tofu, crunchy peanuts, and fresh bean sprouts.

35 min Medium Tailandesa 2 servings
Vegan Pad Thai

The story behind

Pad Thai is my absolute go-to when I crave something vibrant and textured. The secret to this vegan version is replacing fish sauce with a high-quality soy sauce and plenty of tamarind pulp to keep that signature depth of flavor. I remember struggling to get the noodle texture right—pro tip: don't overcook them before they hit the wok! Once you nail it, it’s honestly better than takeout. It’s the perfect dish for a quick weeknight dinner or for showing off exotic flavors to friends. Pair it with a ginger lemonade or a Thai iced tea made with coconut milk.

Instructions

  1. 1
    Whisk together tamarind paste, soy sauce, and sugar in a small bowl to create the sauce.
  2. 2
    Heat oil in a wok or large skillet over medium-high heat and fry tofu cubes until golden on all sides.
  3. 3
    Add the soaked and drained noodles to the wok along with the sauce mixture.
  4. 4
    Stir-fry vigorously, ensuring the noodles are evenly coated and absorb the liquid without becoming mushy.
  5. 5
    Toss in the bean sprouts and scallions, cooking for just 60 seconds to keep them crisp.
  6. 6
    Plate immediately, topping with crushed peanuts and plenty of fresh lime juice.

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