Description
This easy vegetarian Pad Thai uses simple ingredients, flat rice noodles, and crispy fried tofu to deliver authentic, plant-based flavors in one comforting meal.
Ingredients
Scale
- 16 ounces fresh rice noodles or 8 ounces dried rice sticks. Prepare according to package instructions. See notes below for helpful tips.
- 8 ounces of firm tofu, cut into 1-inch by 1/4-inch pieces.
- 1/2 teaspoon salt. Just a pinch to season the tofu
- 4 tablespoons oil, divided. 2 tablespoons for tofu and 2 tablespoons for the stir-frying the noodles. Use avocado, rice bran, canola or vegetable oil. No olive or sesame oil.
- 2 tablespoons garlic, minced
- 1/4 cup shallots, chopped small
- 1/4 cup sweet pickled radish, chopped into 1-inch pieces
- 1/2 cup garlic chives or green onions, sliced into 1 1/2 inch pieces
- 1 cup bean sprouts, save a little bit out for garnishing.
- 1/3 cup shredded carrots
Ingredients for Vegan Pad Thai Sauce
- 1/3 cup Palm sugar. Brown sugar can be used as a substitute.
- 1/4 cup Tamari Soy Sauce.
- 2 tablespoons Tamarind paste
Garnishes - As needed
- Lime Juice
- Crushed Peanuts
- Chili Garlic Sauce or Chili Flakes
- Granulated Sugar
Instructions
- Prepare the Noodles. If you’re using fresh noodles, soak them in a large bowl of water until they soften. Drain well and pat dry. If you’re using dried noodles, follow the package instructions—usually they’ll need to be soaked in hot water until tender. Set your prepared noodles aside.
- Crisp the Tofu. Heat about 2 tablespoons of oil in a large pan over medium heat. Add your tofu pieces and cook until they develop a light golden crust on all sides, sprinkling in about ½ teaspoon of salt as you go. Use tongs to flip the tofu so it browns evenly, then set it aside.
- Make the Sauce. In a small saucepan over medium-high heat, combine palm sugar and tamari soy sauce (or a vegetarian substitute like soy sauce or tamari, if desired). Cook until the sugar is fully dissolved, then stir in the tamarind paste. Bring it to a gentle boil, remove from heat, and let it cool.
- Sauté the Aromatics. Heat a wok or large skillet over medium-high heat. Add a bit of oil, then toss in minced garlic, thinly sliced shallots, and a big spoonful of chopped pickled radish. Stir-fry for 1–2 minutes, until fragrant and lightly browned.
- Cook the Noodles. Add the noodles to the wok and toss them thoroughly with the aromatics, make sure they’re well combined.
- Add the Sauce. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes until the noodles are tender. Spread them out in the pan to avoid clumping and overcooking.
- Final Touches. Add the crisped tofu, bean sprouts, and sliced green onions (reserve a handful for garnish) and toss gently. Adjust the seasoning with a dash of soy sauce or a pinch of sugar if needed. Turn off the heat and finish with a squeeze of fresh lime juice. For some heat, sprinkle on a bit of chili powder.
Notes
- Avoid using boiling water for both dry and fresh noodles. Dry noodles are typically shelf-stable, while fresh noodles come vacuum-sealed and refrigerated at Asian markets. If you can find fresh noodles, they deliver the best texture.
- For fresh noodles, soak them in hot tap water to soften. Using cold water will take a much longer time.
- Add tamarind paste at the end when making your Pad Thai sauce. Cooking it too long can create a bitter taste.
- Pan-fry extra-firm tofu until crispy and light golden brown to enhance its texture and flavor.
- Soak rice noodles until they’re just pliable, then finish cooking them in the pan without overdoing it—this helps prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegan, noodles
- Method: stir fry
- Cuisine: Thai