30-Minute Vegan Pad Thai

This Vegan Pad Thai has the perfect combination of sweet, tangy & spicy flavors that’ll send your taste buds into overdrive. It’s so easy to make and it’ll be on your table in 30 minutes.

(This recipe was originally published here on March 28th, 2016. I refreshed the photos and simplified the recipe)

Lately, I’ve received a lot of requests for quick and easy meal recipes, so I’m going to do my best to deliver. So, out with the old and in with the new! I thought this recipe deserved a fresh new look and an easier cooking method.

This Vegan Pad Thai takes less than 30 minutes to make (including prep) and it’s perfect for busy weeknights. It totally works for the weekend too with a cold beer and Vegan Lettuce Wraps for an appetizer.

HOW CAN I REPLACE THE FISH SAUCE THAT’S IN A CLASSIC PAD THAI RECIPE?

I use additional Tamari Sauce in its place. It doesn’t have the same complex flavor that fish sauce does, but it’s loaded with rich umami flavor.

However, there is a Vegan Fish Sauce that’s on the market that I heard was pretty tasty. I haven’t found it at my local grocery stores yet, but I may buy it online to try it out.

HOW CAN I REPLACE THE EGG THAT’S IN A PAD THAI RECIPE?

Well, I usually don’t try to replace it, because the tofu provides plenty of protein and texture. However, recently I tried it with JUST Egg and OMG!…it was crazy-good! It worked well in my Pineapple Fried Rice too!

I didn’t write it into this recipe because it’s still not readily available in most grocery stores.

If you are able to find them and want to give it a try, just cook them separately and toss them in at the end. I haven’t tried cooking it in the wok because I felt the high heat might burn them. I may experiment next time though.

You can also add a sprinkle of Kala Namak (black salt) to add a hint of “eggy” flavor to the finished dish. It’s delish!

DO I NEED TAMARIND PASTE FOR PAD THAI?

Tamarind has a sour-sweet flavor and it’s used in most authentic recipes, but it’s not easy to find in stores. I had it in the original recipe but decided to replace it with rice vinegar and more sweetener.

It doesn’t completely replicate the flavor of tamarind, but it’s a nice replacement. If you have it, you can use that in replace of the vinegar and reduce the amount of agave to taste.

HOW TO MAKE VEGAN PAD THAI?

(full ingredient amounts in recipe card below)

• Whisk the sauce ingredients to combine well. Adjust flavor if needed.
• Toss the tofu cubes with corn starch and salt to coat.
• Cook noodles according to package directions (reduce time by 1-2 minutes). Rinse with cold water and drain. Drizzle with oil.
• Heat up wok over medium-high heat. Once heated, add oil and tofu cubes. Cook on all sides until golden brown and crispy. Place tofu on a paper towel-lined plate. Wipeout wok.
• Place wok back over medium-high heat. Once heated, add the oil and the white part of the onions (light green parts are ok), carrots, and garlic.

• Stir fry for 1-2 minutes until slightly softened.
• Add the sauce and let it bubble before adding the noodles. Stir to coat and cook the noodles more (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.

TIPS FOR MAKING THE BEST VEGAN PAD THAI

Have everything prepped and near your cooking space before you start. Once the wok is heated, the cooking process goes very quickly.

Choose an oil with a high smoke-point to prevent it from burning. I like to use avocado oil, grapeseed oil or sunflower oil.

Make sure your wok is heated over medium-high heat for a few minutes before adding the oil. Test by placing a few droplets of water in the wok – it should sizzle and evaporate quickly. Don’t overheat the wok or it will burn the oil. If you see smoke then it’s overheated and you need to start over.

Keep ingredients moving in the wok during the cooking process to avoid burning.

Undercook the noodles by 1-2 minutes because they will cook more in the wok. This prevents them from getting mushy and falling apart. I love these Pad Thai Noodles from Explore Cuisine because they cook up nicely and the noodles are divided into 2-ounce nests. So easy to portion that way and they taste amazing too!

Interested in more 30-minute meals? Here are some you may like:

• Instant Pot Potato Leek Soup
• One-Pot Basil and Tomato Orzo
• Vegan Fettuccine Alfredo

I’D LOVE TO HEAR FROM YOU

If you make this Vegan Pad Thai, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

30-Minute Vegan Pad Thai

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

5 from 12 votes

Print Pin Rate

Course: Entree

Cuisine: Gluten-Free, Thai, Vegan

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 478kcal

Author: Melissa Huggins

Ingredients

Crispy Tofu

• 14 ounces extra firm tofu pressed and cut into 3/4-inch cubes (*see note)14 ounces extra firm tofu pressed and cut into 3/4-inch cubes (*see note)
• 2 tablespoons cornstarch2 tablespoons cornstarch
• 1/4 teaspoon salt1/4 teaspoon salt
• 1 1/2 tablespoons grapeseed oil or any oil with high smoke point, more if needed1 1/2 tablespoons grapeseed oil or any oil with high smoke point, more if needed

Sauce

• 1/4 cup tamari sauce , low sodium (GF if preferred) Sub soy sauce1/4 cup tamari sauce , low sodium (GF if preferred) Sub soy sauce
• 1/4 cup agave nectar (sub with maple syrup)1/4 cup agave nectar (sub with maple syrup)
• 3 tablespoons vegetable broth , low sodium3 tablespoons vegetable broth , low sodium
• 2 tablespoons rice vinegar2 tablespoons rice vinegar
• 2 tablespoons peanut butter , creamy2 tablespoons peanut butter , creamy
• 1 tablespoon sriracha , more to taste1 tablespoon sriracha , more to taste

Pad Thai

• 8 ounces Pad Thai Noodles8 ounces Pad Thai Noodles
• 1 tablespoon grapeseed oil or any oil with high smoke point1 tablespoon grapeseed oil or any oil with high smoke point
• 3-4 green onions , thinly sliced (separate white and green parts)3-4 green onions , thinly sliced (separate white and green parts)
• 2 large carrots , julienned (matchstick). (about 1 cup)2 large carrots , julienned (matchstick). (about 1 cup)
• 3 cloves garlic , minced or crushed3 cloves garlic , minced or crushed
• 1 cup mung bean sprouts1 cup mung bean sprouts

For Serving (optional)

• 1/2 cup cilantro , chopped1/2 cup cilantro , chopped
• 1/3 cup peanuts , crushed or chopped (measured chopped)1/3 cup peanuts , crushed or chopped (measured chopped)
• 2 limes , cut into wedges2 limes , cut into wedges

US Customary - Metric

Instructions

• 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. 

Notes

* PRESSING TOFU: wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface. 

* TO MAKE THINGS EASIER: 

• Press tofu with a Tofu Press
• Use Pre-Pressed Tofu
• Buy pre-cut carrots

* SWEETENER: - you can also use light brown sugar or palm sugar instead of agave. 

Nutrition

Calories: 478kcal | Carbohydrates: 68g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 789mg | Potassium: 403mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6280IU | Vitamin C: 20.7mg | Calcium: 70mg | Iron: 2.9mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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