Here’s a recipe for Vegan Pad Thai, a flavorful and satisfying dish that features stir-fried rice noodles, crispy tofu, crunchy veggies, and a tangy, sweet sauce. It’s a delicious and easy-to-make meal that’s perfect for a quick weeknight dinner.
Yield: 4 Servings
Ingredients:
For the Pad Thai:
- 8 oz rice noodles (Pad Thai noodles or any wide rice noodles)
- 1 tablespoon sesame oil (or oil of choice)
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1/2 cup carrots, julienned
- 1/2 red bell pepper, thinly sliced
- 1 cup bean sprouts
For the Pad Thai Sauce:
- 4 tablespoons tamari or soy sauce (use tamari for gluten-free)
- 2 tablespoons peanut butter
- 2-3 tablespoon maple syrup
- 2 tablespoon lime juice (freshly squeezed)
- 2 tablespoon rice vinegar
- 1-2 teaspoons sriracha (adjust for spice level)
- 1 teaspoon sesame oil (optional, for extra depth)
For the Garnish:
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- Lime wedges
Instructions:
1. Cook the Rice Noodles:
- Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 4-6 minutes). Be careful not to overcook the noodles—they should be al dente.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
2. Prepare the Tofu:
- Press the tofu to remove excess moisture. You can use a tofu press or wrap the tofu in a clean towel and place a heavy object on top for 15-20 minutes.
- Once pressed, cut the tofu into small cubes.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they are golden and crispy. Remove from heat and set aside.
3. Make the Pad Thai Sauce:
- In a small bowl, whisk together the tamari or soy sauce, peanut butter, maple syrup, lime juice, rice vinegar, sriracha, and sesame oil (if using) until smooth. Set aside.
4. Stir-Fry the Veggies:
- In the same skillet or wok used for the tofu, add a little more oil if needed. Add the carrots and bell pepper. Stir-fry over medium heat for 2-3 minutes, just until they begin to soften.
- Add the bean sprouts and cook for another 1-2 minutes, stirring occasionally.
5. Combine Everything:
- Add the cooked rice noodles to the skillet with the veggies. Pour the Pad Thai sauce over the noodles and toss everything together to coat the noodles evenly in the sauce.
- Gently fold in the crispy tofu and cook for another 2-3 minutes, allowing the noodles to absorb the sauce and everything to heat through.
6. Serve:
- Divide the Pad Thai among plates. Garnish with sliced green onions, chopped cilantro, chopped peanuts, and lime wedges for an extra burst of flavor.
- Serve immediately and enjoy!
Tips:
- Tofu Variations: If you want a different texture, you can crumble the tofu into smaller pieces (like scrambled eggs) and stir-fry it for a softer result.
- Noodle Substitutes: If you don’t have rice noodles, you can use soba noodles or other noodles you have on hand, though it won’t be quite the same as traditional Pad Thai.
- Make it Spicier: If you love heat, increase the sriracha in the sauce, or sprinkle chili flakes on top when serving.
- Additional Veggies: Feel free to add any extra veggies like broccoli, mushrooms, or zucchini to the stir-fry for more texture and flavor.
- Make Ahead: The Pad Thai sauce can be made ahead and stored in the fridge for up to a week, so you can save time when cooking.
This Vegan Pad Thai is a perfect blend of savory, tangy, and slightly sweet flavors, all tossed together in a delicious stir-fry. It’s quick, easy, and fully customizable with your favorite veggies and proteins!
