Name: Thai Coconut Curry with Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1 block (14 oz) firm tofu, cubed; 2 tbsp vegetable oil; 1 cup shredded carrots; 1 bell pepper, thinly sliced; 2 cups bean sprouts; 3 green onions, chopped; 1/4 cup chopped peanuts; Lime wedges (for serving); 3 tbsp tamarind paste; 2 tbsp natural peanut butter; 2 tbsp soy sauce or tamari; 1 tbsp maple syrup; 1 tsp sesame oil; 1-2 tsp chili paste (optional); 2 tbsp water

This vibrant Vegan Pad Thai features rice noodles, fresh vegetables, and a creamy peanut-tamarind sauce, creating a perfectly balanced meal. Packed with plant-based protein, bright flavors, and wholesome ingredients, it’s a healthy and satisfying dinner. This recipe is easy to customize, making it ideal for weeknights or impressing guests.

Recipe Tips and Tricks:

Pre-cook your noodles: Slightly undercook the rice noodles to prevent them from becoming mushy when stir-fried.
Prep ingredients ahead: Chop vegetables and whisk the sauce before starting; Pad Thai cooks quickly.
Adjust spice level: Add chili flakes or Sriracha for extra heat, or omit if serving to kids.
Balance the sauce: Taste and tweak the sauce by adjusting tamarind for tang, peanut butter for creaminess, or soy sauce for saltiness.
Wok technique: Use a high-heat wok or non-stick pan for a quick stir-fry to retain crisp vegetables.

Why You’ll Love This Recipe:

Vegan Pad Thai is a versatile, vibrant, and nutrient-packed dish that brings Thai street food flavors to your kitchen. It’s a perfect blend of sweet, tangy, and savory elements with a satisfying creamy texture from peanut butter. The fresh vegetables add crunch, while tofu or tempeh boost protein. Whether you’re looking for a quick weeknight dinner or a dish to impress friends, this recipe fits the bill. Plus, it’s entirely plant-based, making it both healthy and eco-friendly.

Yield: 4 servings

Thai Coconut Curry with Tofu

A flavorful and healthy Vegan Pad Thai with creamy peanut sauce, tofu, and fresh vegetables for a perfect dinner.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

8 oz rice noodles
1 block (14 oz) firm tofu, cubed
2 tbsp vegetable oil
1 cup shredded carrots
1 bell pepper, thinly sliced
2 cups bean sprouts
3 green onions, chopped
1/4 cup chopped peanuts
Lime wedges (for serving)

For the Sauce:

3 tbsp tamarind paste
2 tbsp natural peanut butter
2 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp sesame oil
1-2 tsp chili paste (optional)
2 tbsp water

Instructions

Cook the noodles: Soak or boil rice noodles according to package instructions. Drain and set aside.
Prepare the sauce: Whisk together tamarind paste, peanut butter, soy sauce, maple syrup, sesame oil, chili paste, and water until smooth. Adjust seasoning to taste.
Cook the tofu: Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add tofu cubes and sauté until golden and crispy. Remove and set aside.
Stir-fry the vegetables: Add the remaining oil to the pan. Toss in carrots, bell peppers, and green onions. Stir-fry for 2-3 minutes until tender but still crisp.
Combine everything: Add cooked noodles, tofu, and bean sprouts to the pan. Pour the sauce over and toss to coat evenly. Cook for 1-2 minutes until heated through.
Serve: Plate the Pad Thai and garnish with chopped peanuts, fresh cilantro, and lime wedges. Serve immediately.

Notes

Always taste and adjust the sauce before adding it to the noodles.
Serve immediately to enjoy the best texture and flavors.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 413Total Fat 23gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 953mgCarbohydrates 38gFiber 6gSugar 13gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Rice Noodles: Use medium-width rice noodles for a traditional texture. Avoid over-soaking them.
Tamarind Paste: The tangy backbone of Pad Thai sauce. Substitute lime juice in a pinch, but tamarind offers authentic flavor.
Peanut Butter: Opt for natural, unsweetened peanut butter for a creamy sauce.
Tofu: Use firm tofu for stir-frying or smoked tofu for a flavor boost.
Vegetables: Include a mix of carrots, bell peppers, and bean sprouts for crunch and color.
Soy Sauce or Tamari: Adds umami; use tamari for a gluten-free option.
Optional Garnishes: Crushed peanuts, lime wedges, fresh cilantro, and chili flakes enhance flavor and presentation.

Variations and Substitutions:

Protein Options: Replace tofu with tempeh, seitan, or chickpeas.
Vegetable Swaps: Add zucchini, broccoli, or snap peas for variety.
Nut-Free Version: Replace peanut butter with sunflower seed butter and omit peanuts for topping.
Soy-Free: Use coconut aminos instead of soy sauce.
Gluten-Free: Ensure all ingredients, including soy sauce, are certified gluten-free.
Low-Calorie: Reduce oil and use zucchini noodles for a lighter version.
Spicy Version: Add Thai chili paste or fresh red chilies to the sauce for a fiery kick.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a pan with a splash of water or broth.
Freezer: Not recommended due to the delicate texture of rice noodles and fresh vegetables.
Make-Ahead: Prep the sauce and chop vegetables ahead of time for quick assembly later.