This Vegan Pad Thai recipe is easy to make with rice noodles, crispy tofu, veggies, and peanuts coated in a sweet and savory sauce. Ready in under 30 minutes and full of the signature Thai-inspired sweet, sour, spicy and savory flavors that you love from your favorite takeout restaurant.
Rice Noodles | Extra-Firm Tofu Avocado Oil | Coconut Aminos Shallots | Garlic | Carrots Sugar Snap Peas | Bean Sprouts Green Onions | Tamarind Paste Vegan Fish Sauce Coconut Sugar | Oyster Sauce Thai Red Chili Paste | Limes | Peanuts Cilantro | Red Pepper Chili Flakes
Cook rice noodles according to package instructions and set aside. Cut the tofu into 1 inch cubes and season with salt and coconut aminos. Heat oil in a nonstick wok and fry the tofu until crispy on all sides. Transfer to a towel-lined plate.
In the same wok, add more oil and then the shallots. Cook for 1-2 minutes until softened, then add garlic, carrots, sugar snap peas and cook for 2-3 minutes. Add the tofu back to the wok along with the bean sprouts, green onions and noodles.
Whisk together all the sauce ingredients in a bowl and pour over the noodles. Toss gently until everything is coated and heated through for about 1 minute.