Dish out this restaurant-level stir-fry in just 30 minutes—it’s savory, umami, and a little zesty!
When I was a teen, my friends and I enjoyed dining at a local Thai restaurant. As soon as we walked in, we were greeted with the scent of aromatic onion, garlic, ginger, and soy sauce. The walls were decorated with paper flowers and colorful lights, and each table had a candle. This is where I became a pad Thai fangirl. One bite of the tender rice noodles with crunchy peanuts and bean sprouts had me hooked! It’s hard for me to find another dish that memorable.
Since then, I’ve become passionate about crafting delicious vegan versions of my favorite foods. That’s why vegan pad Thai is so near and dear to my heart. It’s nourishing, uniquely flavored, and bursting with color. Just because it doesn’t have meat or fish doesn’t mean it’s lacking flavor or substance—quite the opposite. The mouthwatering medley of golden brown tofu, freshly sliced mushrooms, carrots, onions, and sprouts is designed to satisfy.
Plus, this vegan pad Thai recipe can be whipped up in just 30 minutes in the comfort of your own home. If you want a surprisingly fun and easy way to expand your culinary horizons, you’ve got to give this recipe a try!
Pad Thai’s tasty origins
As its name implies, pad Thai is popularly referred to as the national dish of Thailand influenced by Chinese cuisine. Chinese folks have been immigrating to Thailand since the 12th century, and the country became especially populated during the 19th and 20th centuries. Also known as “Thai stir-fry,” pad Thai borrows Chinese-style rice noodles and stir-frying techniques and fries them up with an array of tantalizing tastes that are authentic in Thai cuisine. While there are a few different theories of pad Thai’s exact origin story, it’s clear that the dish came from the merging of these two marvelous cultures.
How do I store leftovers?
Once cooled to room temperature, leftover vegan pad Thai can be placed in an airtight container and refrigerated for 3-4 days. You can reheat it on the stove with a splash of broth or oil. Stir the leftovers on medium heat until they’re warm all the way through. I don’t suggest freezing, as this could ruin the texture of the noodles.
Serving suggestions
For a classically signature look and taste, garnish your vegan pad Thai with chopped cilantro, crushed peanuts, and a couple slices of lime. These tangy and savory finishers bring the whole dish together in an iconic way. For more spice, you could top it off with Thai Curry Roasted Cashews. If you’d like to expand your meal into an Asian buffet, pair it with Thai Mango-Avocado Salad, Vegan Curry, Thai Cucumber Salad, Vegan Sushi, Spring Rolls, or Asian Cabbage Salad.
Ingredients
- 7 ounces stir-fry rice noodles
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 1/2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 3/4 teaspoon sriracha plus more to taste
- 2 tablespoons vegetable oil
- 14 ounces extra-firm tofu pressed and cut into 1/2-inch cubes
- 3/4 cup fresh shiitake mushrooms thinly sliced
- 3/4 cup carrots julienned
- 3 green onions chopped
- 1 cup mung bean sprouts
- 1/3 cup chopped cilantro
- 1/2 cup crushed peanuts
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute; then remove from heat and let them soak for 5 minutes. Drain and rinse with cold water.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha. Adjust the sauce to taste if needed.
- Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and mushrooms; fry until golden on all sides.
- Add the noodles, carrots, and green onions to the pan with tofu. Pour in the sauce and toss to coat evenly. Stir in the mung bean sprouts, and then remove from heat. Garnish with cilantro and crushed peanuts. Serve with lime wedges for extra zing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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