vegan pad thai

Fall in love with this crispy and tangy low-calorie Vegan Pad Thai Recipe prepared with kelp noodles, cruciferous vegetables, and tofu. 

Vegan Pad Thai Recipe

avocado oil

red bell pepper, chopped

broccoli florets, raw

cauliflower florets, raw

water

red cabbage, shredded

mushrooms, sliced

(14 ounces) firm tofu, cut into 1" cubes

almond butter

coconut aminos

lime juice

sesame oil

ginger, powdered

turmeric powder

nutritional yeast

cayenne pepper

To prepare pad thai sauce, whisk all ingredients together in a bowl.

Heat a large nonstick skillet or wok over medium-high heat, add oil.

Add broccoli, mushrooms, cauliflower florets, and raw tofu if you are not using air-fried tofu. Saute for 4-5 minutes over high heat, browning the Tofu and Vegetables.

Carefully add 1/3 cup of water, and allow veggies and tofu to steam for 2 minutes.

Add cabbage and kelp noodles. Stir-fry for 2 minutes.

Add Sauce and Stir-fry for 2-4 additional minutes, or until sauce is evenly distributed.

Plate and serve with sliced green onion, fresh herbs such as cilantro and basil, toasted cashews, and lime wedges.

This Vegan Pad Thai with tofu makes a satisfying, flavorful weeknight dinner. It's quick and easy (ready in about 45 minutes) and tastes even better the next day as leftovers!

Vegan Pad Thai

tofu,

tbsp sesame oil (divided)

oz Pad Thai rice noodles

scallions

tbsp minced garlic (~2 cloves)

mushrooms

peanut butter

tsp coriander

tsp crushed red pepper flakes

tbsp coconut sugar (or brown sugar)

tsp sriracha

lime juice, divided

chives

cilantro

peanuts

spinach

bean sprouts

For garnish: cilantro, scallions, thinly sliced radish, peanuts, red pepper flakes

Drain tofu and wrap in a clean tea towel (or several paper towels). Set something heavy on top (like a cookbook or pan) and let sit for 20 minutes. Once the tofu is pressed, dice into small cubes.

Heat a skillet to medium and add 1 tbsp sesame oil. Add tofu and cook until slightly crispy on all sides, stirring often. Don't worry if it starts to break up a bit – the key part here is getting those crispy brown bits to add texture. Remove from pan and set aside.

Cook rice noodles according to package directions and drain as soon as they are al dente. Set aside.

Heat the remaining sesame oil in a large pot. Add the scallions and garlic and sauté until tender and fragrant (about 5 minutes).

Add the mushrooms and sauté until they cook down and start to brown. This takes about 5-8 minutes.

Add 1/4 cup of the tamari, 2 tbsp of lime juice, coriander, red pepper flakes, coconut sugar, sriracha and peanut butter. Stir well to make sure there are no clumps of peanut butter. You can also whisk together all of those ingredients before adding into the pad thai.

Add in the cooked rice noodles, the remaining tamari and lime, chopped peanuts, cilantro, chives, spinach and sprouts (if using). Use tongs to coat the noodles with the sauce.

Let cook on low for a few minutes, stirring occasionally, until the rice noodles have mostly absorbed the sauce. Add back in the tofu and stir.

Taste and add more sriracha and/or red pepper flakes if you prefer spicier. Top with more crushed peanuts, fresh herbs, thinly sliced radish and/or sprouts and a wedge of lime. 

REALLY delicious! 
Not sure where I went wrong with the noodles. They all glopped together. Still Fantastic Tasting!

I had most ingredients but not all, so I improvised and it came out great anyway!  I used tempeh instead of tofu, dried cilantro because I didn't have fresh, left out the sugar because I don't like to add sugar to anything, didn't have sriracha so I used kimchi sauce, didn't have much spinach so I supplemented with a long-stalk type bok choy, had a bit of leftover broccoli so I tossed that in also, didn't have peanuts so I put more natural peanut butter. bf and I loved it, thx for the great recipe!

Amazing recipe, I used erythritol instead of sugar to make it low cal and it came out perfect. I love the fact that the recipe does not call for a store bought pad thai paste or other condiments and everything that goes in, is pretty healthy and wholesome :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1610839574/rs296xrcmjkw28achjxe.mp4

This Vegan Pad Thai has a combination of sweet, tangy &amp; spicy flavors that will send your taste buds into overdrive. It's so easy to make &amp; much healthier than the takeout version.

30-Minute Vegan Pad Thai

tofu

cornstarch

salt

grapeseed oil oil

tamari sauce

agave nectar ((sub with maple syrup))

vegetable broth (, low sodium)

rice vinegar

peanut butter (, creamy)

sriracha (, more to taste)

Pad Thai Noodles

3-4 green onions

carrots (, julienned (matchstick). (about 1 cup))

garlic (, minced or crushed)

mung bean sprouts

cilantro (, chopped)

peanuts (, crushed or chopped (measured chopped))

limes (,

Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.

In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Set aside.

Cook Pad Thai noodles according to package directions, but reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking (*see note).

Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on a paper towel-lined plate. Wipe out wok.

Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the white part of the onions (light green parts are ok), carrots, and garlic. Stir fry for 1-2 minutes until slightly softened.

Now add the sauce and let it bubble before adding the noodles. Stir to coat and cook the noodles more (about 1-2 minutes).

Add the tofu and mung beans. Gently toss to coat. Remove from heat and top with remaining green onions. Serve with peanuts, cilantro and lime wedges if desired.&nbsp;

Homemade Vegan Pad Thai Noodles with veggies and tofu! This is one of my favorite weeknight meals, so easy and so much flavor!

rice stick noodles (7 oz)

tamarind concentrate

soy sauce (30 ml)

brown sugar (36 grams)

water (15 ml)

oil oil

garlic

onion (sliced, I used yellow onion)

thai chili (chopped)

carrot (sliced thin)

red pepper (sliced)

garlic chives (chopped 3/4 inch long)

salt (or as needed)

red chili flakes (or

peanuts (for serving, around 2-3 tablespoons)

lime wedges (for serving)

hot sauce (for serving)

cilantro (optional, for serving)

Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it&#039;s easier to toss the noodles with the sauce and veggies later.I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.

To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.

Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.

Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.

To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.

Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.

Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.

Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives.Also add salt and red chili flakes, mix and turn off the heat.

Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.

A classic Thai dish, vegan Pad Thai is made with rice noodles, fresh vegetables and herbs, and perfectly crispy tofu for an easy 40-minute gluten-free meal the whole family will love.

Rice Noodles

sesame oil, (divided)

block of extra firm tofu

red bell pepper, (thinly sliced)

yellow bell pepper, (thinly sliced)

scallions, (thinly sliced)

garlic, (minced)

vegetable broth

vegan fish sauce

maple syrup

red curry paste

juice of 1 lime

lime

Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.

While noodles are cooking, make the sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.

Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1&quot; X 1/2&quot; rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.

Stir in red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.

Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly. Divide onto 4 plates and top with the desired topping. Serve immediately.

Serve this healthy Vegan Green Vegetable Pad Thai recipe with some lime wedges and edamame. It&#39;s perfect as a main course or as a hearty side dish.

Vegan Green Vegetable Pad Thai

oz rice noodles

olive oil

green bell pepper (chopped)

onion (chopped)

edamame

lemon juice

hot sauce

tbsp tamari sauce

garlic powder

Chop the vegetables and bring a large pot of water to a boil for the rice noodles.

When the water is boiling, turn off the heat and add the rice noodles. Stir and leave in the water until cooked (about 5 minutes). Drain noodles and rinse under cool water.

In a wok or a nonstick skillet over medium-high heat add 1 tablespoon of oil. Add green pepper and onion; cook for about 5 minutes.

Add the spinach and edamame and cook for another 3 minutes.

Mix all the sauce ingredients together.

Add the cooked rice noodles and the sauce to the vegetables. Mix well and cook until the sauce is mostly absorbed, about 3 minutes.

Serve.

Why should dairy- and meat-eaters get all the fun? This Vegan Pad Thai will fulfill all of your pad Thai cravings, without the guilt!

300 g dried rice noodles

vegetable oil

200 g firm tofu (thinly sliced)

carrots

soy sauce

tbsp sugar

snow peas

sesame seeds

lime (juiced)

Soak Noodles

Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.

Brown Tofu

Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.

Mix Sauce

In a bowl, combine the soy sauce, water, and sugar.

Add Ingredients

Add the carrot, lime juice, and soy sauce mixture to the pan.

Cook

Add the noodles, peanuts, and sweet peas. Cook another 4 minutes.

Serve

Serve pad thai in a bowl &amp; sprinkle with sesame seeds.

This vegan pad thai is quick and easy to make, and is surprisingly reminiscent of that which you'd find at a restaurant—except it's healthier and far more budget-friendly. This recipe will make enough to fill two hungry bellies.

brown rice pad thai noodles (8 ounces)

broccoli

lemon

sugar

garnishes: grilled or fried tofu (sliced green onions, bean sprouts, chopped peanuts, lime)

Soak brown rice pad thai noodles in hot water in a large bowl for 15 minutes or according to package directions.

In a large pan, heat olive oil and sauté the broccoli, carrots, garlic, and any other veggies you'd like.

In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha.

Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.

Serve with optional garnishes like tofu, sliced green onions, chopped peanuts, Sriracha, and/or a sliver of lemon or lime.

https://www.youtube.com/watch?v=EqvshrZ-rmM&t=22s

This delicious vegan pad thai recipe is one of my favorite weekday dinners! Full recipe: http://worldofvegan.com/vegan-pad-thai/
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Easy Vegan Pad Thai Recipe

This 30 Minute Vegan Pad Thai recipe is made with rice noodles, fried tofu, veggies, and the most incredible, simple sauce. Easy to make using everyday ingredients!

stir fry rice noodles

block extra-firm tofu, pressed and cut into 1/2 inch cubes

Sriracha hot sauce

green onions, chopped

limes,

cilantro, chopped

mung bean sprouts, optional

Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes.

Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.

Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside.

Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.

To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up.&nbsp;

Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!

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