Vegan Tofu Pad Thai Recipe

If you are looking for easy, simple and vegetarian, protein rich Pad Thai recipe, look no further. Sharing with you all an authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. Pad Thai is very popular and satisfying recipe from Thailand. No wonder this full of colors and satisfying dish is national dish of Thailand.

This version of Pad Thai recipe offers lots of protein in the form soft tofu and ground nuts. And because it's made with rice noodles and tamari replacing soy sauce, this recipe is gluten-free. Although vegetables are not strictly part of traditional Pad Thai, but feel free to add your choices to make more healthier and flavorful. This recipe comes together really quick and super yum to eat. Give this vegen Pad Thai recipe a try and enjoy! Click here for more Thai and Tofu recipes.

Step by Step Instructions with Photos

For the Sauce

1. Mix all the sauce ingredients in a cup, stirring well to dissolve sugar and set aside.                                                                                              OR
2. Pour all the sauce ingredients in a nonstick sauce pan. Bring to a boil, then reduce heat and simmer on low till the sauce has thickened just a little or around 2 minutes. Turn off heat and set aside.

For the Noodles

1. Tofu: Slice rinsed and drained tofu into 1 inch thin cubes and pat very dry. Heat 1 Tsp f oil in a large nonstick skillet or pan over medium heat. Fry tofu in 1 layer, gently turning occasionally, until golden, from both sides to 5 to 8 minutes. Transfer tofu to paper towels and set aside.

2. Rice Noodles: Soak and drain the rice noodles as per package instructions. If the package doesn’t have instructions, soak rice noodles in a large bowl with boiling water  for 20 to 30 minutes or till they become pliable (a little firmer than al dente). Check every 5 min or so to make sure they do not get too soft. Then drain. At this stage noodles should be slightly under-cooked in order to come out right when they are stir-fried.

3. Vegetables: Cut scallions green and beans  into 2 inch pieces. Halve pale green and white part lengthwise or diagonally. Cut red bell pepper and shallots in thin slices.Peal carrots and cut into narrow stripes or julienne shape.

Make Noodles

1. Heat 2 tbsp. oil in a wok or large frying pan over medium-high heat until hot.
2. Add the crushed red pepper. As soon as they sizzle, add minced garlic, shallot, and spring onion whites, Stir-fry 1 minute to release the fragrance. 

3. Add carrot and beans stir-fry 2 minutes, or slightly softened.
4. Next add in peppers, broccoli, snow peas stir fry for 2 minutes.

5. Add pan fried tofu and mix. If pan is dry, push ingredients aside and add a little more oil to the middle. Season with salt as per your taste.

6. Add the drained noodles, 1/3 of the sauce and the bean sprouts, green onions;stir-fry on medium high heat for 1-2 minutes using 2 utensils in a gently tossing motion (like tossing a salad). Keep adding remaining sauce and continue stir-frying 3-6 more minutes, or until everything is well combine and the noodles are cooked and chewy but not mushy.

7. Turn off heat; 3/4 of the coriander and 3/4 of the peanuts, mix well. 
8. Garnish with remaining coriander and peanuts. Serve with lime wedges on the side to be squeezed over just before eating. Enjoy!

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