Easy Vegan Pad Thai Recipe

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)

Instructions:

  1. 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 🙂
  2. Place dry noodles in a large bowl with warm water and let it soak while preparing other ingredients.
  3. 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).
  4. 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.
  5. Add about 3/4 of the cilantro into the sauce mixture and leave the rest for garnish if desired.
  6. 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.
  7. 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.
  8. Plate and garnish with cilantro, peanuts, sriracha and lemon juice.
  9. Enjoy!!!
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1 thought on “Easy Vegan Pad Thai Recipe”

  1. If Cilantro or coriander aren’t your favorite what other herbs would you suggest? Basil? Thank you ? I love your ideas Rose. I want to make food my 13yo son will try and so far the only thing he will have vegan are Boca “chick’n”patties.???
    Toni

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