Vegan Pad Thai
Vegan Pad Thia is a healthier plant-based version of a traditional Pad Thai recipe. Full of vegetables and tossed in a tasty oil-free sauce, this rice noodle dish is savory and delicious. Two different sauce options are provided in the recipe. Choose the nut-free, gluten-free option, or the Asian peanut sauce.
Servings: 6 servings
Calories: 610kcal
Ingredients
Vegan Pad Thai
- 16 ounces rice noodles
- 2 bunches green onions scallions, chopped, divided
- 6 baby bell peppers or red bell pepper, cut into rings of similar slices
- 2 large carrots cut thin or shaved
- 1 small white onion cut into slivers
- 1 head broccoli cut into flroets
- 1 watermelon radish sliced and cut into quarters
- 2 cloves fresh garlic minced
Other Ingredients (Optional)
- 14 ounces extra firm tofu pressed and cut into cubes (marinated in 2 Tablespoons soy sauce or Tamari and 2 teaspoons rice vinegar) air-fried, baked, grilled or cooked in a skillet.
- 2 limes quartered into wedges or served on the side
- ¼ cup peanuts sprinkled on top when serving
- Sprinkle red pepper flakes to taste
- 1 cup cilantro chopped
- Sprinkle sesame seeds
Nut-free Gluten-frree Sauce Option
- ¼ cup vegetable broth
- 1 Tablespoon tamari Gluten-free option
- ½ teaspoon chili sauce
- ½ inch fresh ginger grated
- 2 Tablespoons maple syrup or date syrup
- 2 Tablespoons tamarind paste
Peanut Sauce option
- ½ cup homemade peanut butter or almond butter or peanut butter of choice or 12 Tablespoons PBFit or PB2 + 1 ½ cups water mixed
- 2 Tablespoons lime juice
- 2 Tablespoons low sodium soy sauce or tamari
- 2 Tablespoons pure maple syrup or agave nectar
- 2 teaspoons fresh ginger root grated
- 1 teaspoon red pepper flakes
- 3 Tablespoons water
- 3 Tablespoons rice vinegar
Instructions
Tofu (optional)
- Press the tofu if using firm tofu; If using extra firm or sprouted tofu, skip pressing.
- Place tofu pieces in a refrigerator safe cotainer and marinate with soy sauce (Tamari) and rice vinegarr overnight.
- Cook the tofu in the oven, skillet, grill, or air fryer.
- Once cooked, return to a container with excess marinade for additional flavor.
- Cover and place in the refrigerator until ready to cook the pad Thai.
- Choose a preferred sauce (only one)
- Place all ingredients in a high-speed blender and blend until smooth.
- If making in advance, cover and place in the refrigerator until ready to use.
Prepare the Rice Noodles
- Prepare the rice noodles following the package instructions.
- Drain noodles in a colander and rinse with water.
- Set aside.
Vegetables/Noodles
- Cut up chosen vegetables into similar sizes.
- Preheat a wok or large skillet to medium-high heat.
- Add garlic, ginger, half the green onions, and white onion
- Toss with a wooden spoon/spatula while cooking until the onion mixture is translucent and fragrant.
- Now, add the tofu )if using the broccoli florets and radishes; cook for 2 minutes.
- Then add the remaining vegetables and cook for another 2 minutes.
- Remove from heat and transfer vegetables into a bowl
- Add the drained noodles to the hot wok/skillet.
- Add 2/4 of the sauce and toss until the noodles are heated (2 minutes)
- Add sauced noodles to individual plates or a large platter.
- Top with vegetable/tofu (if using) and optional garnishes: reserved green onions, cilantro, peanuts, and sesame seeds.
- Drizzle with additional sauce.
Notes
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- Preparing either sauce in advance saves time when preparing vegan pad Thai.
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- Do not add sauce while stir-frying vegetables to avoid soggy vegetables
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- For a lower-fat recipe, choose the nut-free sauce recipe
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- Cook tofu in advance and reheat with the vegetables as a time saver.
Nutrition
Calories: 610kcal | Carbohydrates: 101g | Protein: 19g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 585mg | Potassium: 1010mg | Fiber: 9g | Sugar: 20g | Vitamin A: 5918IU | Vitamin C: 144mg | Calcium: 160mg | Iron: 4mg