Vegan Pad Thai
This Vegan Pad Thai recipe is easy to make with rice noodles, crispy tofu, veggies, 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. Includes options for grain-free, paleo, Whole30 and low carb.
Ingredients
- 8 oz rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30
- 1 lb extra firm tofu
- Avocado oil or any neutral tasting high-heat cooking oil for frying
- 1 tbsp coconut aminos can sub gluten-free tamari or low sodium soy sauce if not gluten-free
- 1 shallot sliced thinly
- 1 garlic cloves
- 2 carrots ribboned
- 2 cups sugar snap peas trimmed
- 1.5 cups bean sprouts washed and dried
- 4 green onions chopped
- Sauce:
- 3 tbsp tamarind paste
- 2.5 tbsp vegan fish sauce
- 2 tbsp coconut sugar or preferred granulated brown sweetener. Swerve, Lakanto for lower sugar or use homemade date paste for Whole30.
- 1.5 tbsp coconut aminos can sub gluten-free tamari or low sodium soy sauce if not gluten-free
- 1/2 - 1 tsp Thai red chili paste / sambal oelek , use less or more to taste. Sub with preferred or compliant hot sauce for Whole30.
- 1 tsp vegan oyster sauce optional but adds that extra umami flavor.
- To serve:
- 2 limes quartered
- ⅓ cup peanuts chopped
- Fresh cilantro
- Red pepper chili flakes optional
Instructions
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Cook rice noodles according to packet instructions and set aside.
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Cut the tofu into 1-inch cubes and season with salt and the coconut aminos. Heat some oil in a nonstick wok or large pan and fry the tofu, until crispy and golden on all sides. Transfer to a towel-lined plate.
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In the same wok, add 2-3 tsp more oil and then the shallots. Cook for 1-2 minutes until softened, then add minced garlic, the ribboned carrot, sugar snap peas and cook for 2-3 minutes.
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Add the tofu back to the wok along with the bean sprouts, green onions and noodles.
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Whisk together all the sauce ingredients in a bowl then pour over the noodles. Toss gently until everything is coated in the sauce and heated through, about 1 minute.
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Remove from heat and serve with lime, chopped peanuts, fresh cilantro and red pepper chili flakes, if desired.
Recipe Notes
If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.
**Fish sauce is available in the Asian food section of most grocery stores or you can purchase it online. They also make a VEGAN version as well as a gluten free version. I HIGHLY recommend using any one of these, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out