Pad Thai is one of the first dishes I learnt to make as a “plant-based eater” (before I was vegan but was eating mostly plant-based). It’s also my usual when I go to a Thai restaurant, other than green curry (usually just have to ask for the vegetarian pad thai without the egg). It’s surprisingly easy to make and I followed the recipe from the Vegan Black Metal Chef, which is the one that I’ve been making for years! I changed it up slightly and added some measurements for you guys so that it’s easier for you to follow.
Recipe Video Here:
Easy Vegan Pad Thai Recipe
Ingredients (2-3 servings):
- 2-3 servings of rice vermicelli or pad thai noodles (I used 1/4 package of 454g noodles)
- 1/2 package firm or extra firm tofu, cut into bite sized pieces
- Sauce ingredients:
- 4 cloves garlic, minced
- 2-3 tbsp sugar
- 2 tbsp peanut butter
- 2 tbsp tamarind paste (find this in your local Asian supermarket or the Asian section of regular supermarkets)
- 1 tsp salt
- 2 tbsp vinegar
- 1 cup water
- 1 cup peanuts
- 1-2 cups bean sprouts
- 1/2 – 1 cup chopped cilantro/coriander
- 4 green onions, cut vertically
- Sriracha (optional amount)
- Juice of 1/2 lemon (optional)
- Pan fry or bake the tofu while prepping other ingredients. If pan frying, you can just let it fry on each side with a little bit of oil for about 8-10 minutes on each side on medium high heat. Keep an eye on it 🙂
- Place dry noodles in a large bowl with warm water and let it soak while preparing other ingredients.
- Mix all sauce ingredients in a medium mixing bowl (I used a food processor so I wouldn’t have to mince the garlic separately, but this is optional).
- Crush the peanuts with your hands or whatever you want to use. Add about 3/4 cup of the peanuts into the sauce mixture and leave the rest for topping if desired.
- Add about 3/4 of the cilantro into the sauce mixture and leave the rest for garnish if desired.
- In a big pot or wok, add the sauce mixture, bean sprouts, green onions, rice noodles and some sriracha (optional). Mix well together on high heat.
- Continue to mix (keep an eye on it, because it could stick) until the water is fully absorbed and noodles have cooked. You might want to add a little water during the process if it thickens too quickly.
- Plate and garnish with cilantro, peanuts, sriracha and lemon juice.