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Vegan Pad Thai
Dive into the vibrant, aromatic world of Thailand with this irresistible Vegan Pad Thai. This dish features tender rice noodles that are expertly tossed with a medley of crisp vegetables, golden-brown tofu, and a homemade sauce that balances sweet, salty, and tangy flavors. Each bite is garnished with crunchy peanuts and fresh cilantro, creating a feast for the eyes and the palate. Pad Thai, a beloved street food staple, has a rich history dating back to the 1930s when it was popularized as a national dish in Thailand. This vegan version maintains the authentic taste while catering to plant-based diets, ensuring everyone can enjoy this classic dish.
Ingredients
- Rice noodles
- 8 ounces
- Vegetable oil
- 2 tablespoons
- Garlic
- 3 cloves, minced
- Firm tofu
- 14 ounces, cubed
- Carrots
- 2, julienned
- Bell peppers
- 1, sliced (any color)
- Bean sprouts
- 1 cup
- Green onions
- 3, chopped
- Cilantro
- 1/4 cup, chopped (for garnish)
- Lime
- 1, cut into wedges (for garnish)
- Peanuts
- 1/3 cup, chopped (for garnish)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cubed tofu to the pan and cook, turning occasionally, until golden brown on all sides, about 5 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the julienned carrots and sliced bell peppers. Stir-fry for 3-4 minutes, until slightly softened.
- Add the cooked rice noodles, bean sprouts, and green onions to the pan. Pour the prepared sauce over the ingredients and toss to combine.
- Cook for an additional 2-3 minutes, until everything is heated through and well coated with the sauce.
- Remove from heat and garnish with chopped peanuts, lime wedges, and cilantro.
- Serve hot and enjoy the explosion of flavors!
Tips
- For added protein, you can mix in edamame or chickpeas.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a nut-free version, substitute peanuts with sunflower seeds.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 350 Fat: 18g Carbs: 35g Protein: 15g Sodium: 600mg Sugar: 6g
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