Vegan Pad Thai

The growing popularity of plant-based diets can be attributed to several factors. For many, the decision to embrace a plant-powered lifestyle stems from health considerations, environmental concerns, or ethical beliefs regarding animal welfare. By incorporating more vegetables, legumes, grains, nuts, and seeds into their meals, individuals can enjoy numerous health benefits, including lower cholesterol levels, improved digestion, and reduced risk of chronic diseases.

Discover the vibrant world of Plant-Powered Pad Thai, a delicious and nutritious vegan twist on the classic dish. This recipe features colorful vegetables, protein-rich tofu, and a tangy sauce that delights the taste buds while nourishing the body. Perfect for weeknight dinners, it combines the chewy texture of rice noodles with a medley of fresh flavors. Explore endless customization options to make this wholesome meal uniquely yours. Enjoy a satisfying dish that everyone can love!

Print Recipe Pin Recipe

Ingredients

8 oz rice noodles

1 tablespoon oil (coconut or sesame)

1 block (14 oz) firm tofu, drained and pressed

1 cup bean sprouts

1 red bell pepper, thinly sliced

2 green onions, chopped

2 cloves garlic, minced

1 carrot, julienned

1 eggplant, diced (optional for added texture)

1/4 cup peanuts, crushed (for garnish)

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

For the sauce:

3 tablespoons tamari (or soy sauce)

2 tablespoons peanut butter (or almond butter)

1 tablespoon maple syrup or agave nectar

1 tablespoon lime juice

1 teaspoon chili paste (adjust according to spice preference)

Instructions

Cook the Rice Noodles: Boil water in a pot, add rice noodles, and cook according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

Prepare the Sauce: In a bowl, combine tamari, peanut butter, maple syrup, lime juice, and chili paste. Whisk until smooth and well combined. Set aside.

Sauté the Tofu: Heat the oil in a large skillet or wok over medium-high heat. Cut the pressed tofu into bite-sized cubes, add to the skillet, and cook until golden brown on all sides (about 6-8 minutes). Remove tofu and set aside.

Stir-fry the Vegetables: In the same skillet, add garlic, bell pepper, carrot, and optional eggplant. Stir-fry for about 4-5 minutes or until the vegetables are tender yet crisp.

Combine Everything: Add the cooked rice noodles, sautéed tofu, and the prepared sauce to the skillet. Toss everything together well to ensure the noodles and veggies are evenly coated in the sauce. Continue to cook for another 2-3 minutes.

Finish with Bean Sprouts: Fold in the bean sprouts and half of the green onions. Remove from heat.

Garnish and Serve: Serve hot, garnished with crushed peanuts, remaining green onions, and fresh cilantro, along with lime wedges on the side for a zesty finish.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings