Name: Vegan Pad Thai Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 8 oz rice noodles; 2 tbsp sesame oil; 1 block extra-firm tofu, pressed and cubed; 1 cup julienned carrots; 1 cup bean sprouts; 1 red bell pepper, thinly sliced; 3 green onions, chopped; ¼ cup chopped peanuts (optional); Fresh cilantro and lime wedges (for garnish); 3 tbsp peanut butter; 2 tbsp soy sauce (or tamari); 2 tbsp tamarind paste (or lime juice); 1 tbsp maple syrup; 1 clove garlic, minced; 1 tsp grated ginger; 1-2 tsp sriracha (optional); 2-3 tbsp water (to adjust consistency)

A deliciously healthy Vegan Pad Thai packed with vibrant veggies, rice noodles, and a creamy peanut sauce. Perfect for a quick dinner or meal prep, this recipe combines classic Thai flavors with plant-based goodness, offering a satisfying balance of tangy, savory, and slightly sweet in every bite.

Recipe Tips and Tricks

Use fresh ingredients like lime juice, garlic, and ginger for authentic flavors.
Prep your ingredients before cooking, as this dish comes together quickly.
Adjust the sauce’s sweetness, tanginess, or heat to suit your taste preferences.
Add tofu or tempeh for extra protein.
Don’t overcook the noodles; they should be slightly firm.

Why You’ll Love This Recipe:

This Vegan Pad Thai is a crowd-pleaser with its vibrant colors, bold flavors, and customizable nature. It’s perfect for busy weeknights, offering a quick and nutritious dinner idea that doesn’t compromise on taste. Packed with fiber, plant-based protein, and essential nutrients, it’s a guilt-free indulgence everyone will enjoy. The creamy peanut sauce is irresistibly rich, bringing out the dish’s classic sweet-savory profile. Plus, it’s versatile enough to suit various diets and preferences, making it a go-to recipe for family dinners or entertaining guests.

Yield: 4 servings

Vegan Pad Thai Noodles

A vibrant Vegan Pad Thai loaded with veggies, rice noodles, and creamy peanut sauce for a flavorful, healthy dinner.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

8 oz rice noodles
2 tbsp sesame oil
1 block extra-firm tofu, pressed and cubed
1 cup julienned carrots
1 cup bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
¼ cup chopped peanuts (optional)
Fresh cilantro and lime wedges (for garnish)

For the Sauce:

3 tbsp peanut butter
2 tbsp soy sauce (or tamari)
2 tbsp tamarind paste (or lime juice)
1 tbsp maple syrup
1 clove garlic, minced
1 tsp grated ginger
1-2 tsp sriracha (optional)
2-3 tbsp water (to adjust consistency)

Instructions

Prepare the Noodles: Cook rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, tamarind paste, maple syrup, garlic, ginger, and sriracha. Add water to reach a smooth, pourable consistency.
Cook the Tofu: Heat 1 tbsp sesame oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove from the pan and set aside.
Sauté the Vegetables: In the same skillet, heat the remaining sesame oil. Add carrots, bell peppers, and green onions. Cook for 3-4 minutes until slightly tender.
Combine: Add the noodles and sauce to the skillet, tossing to coat. Stir in the bean sprouts and cooked tofu. Cook for 2-3 minutes to heat through.
Garnish and Serve: Transfer to serving plates. Top with chopped peanuts, fresh cilantro, and a squeeze of lime. Serve immediately.

Notes

Adjust sauce consistency based on noodle type and personal preference.
Serve with extra lime wedges for a tangy kick.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 408Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 650mgCarbohydrates 36gFiber 6gSugar 11gProtein 20g

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

Ingredient Notes:

Rice Noodles: Use wide or thin rice noodles for the base. Ensure they’re soaked or cooked as per package instructions.
Vegetables: Include bell peppers, carrots, and bean sprouts for crunch and sweetness. Broccoli, zucchini, or snap peas are excellent additions.
Peanut Butter: Choose creamy, unsweetened peanut butter for the sauce. It adds a rich, nutty flavor.
Soy Sauce: Provides the salty umami taste; use tamari for a gluten-free option.
Tamarind Paste: Gives the dish its signature tangy flavor. Substitute with lime juice if unavailable.
Tofu: A great plant-based protein source. Use extra-firm tofu and press it to remove excess water.
Garnishes: Chopped peanuts, fresh cilantro, and lime wedges enhance the flavor and presentation.

Variations and Substitutions:

Protein: Swap tofu with tempeh, edamame, or seitan for variety.
Nut-Free: Replace peanut butter with sunflower seed butter and skip the chopped peanuts.
Spicy: Add sriracha or chili flakes for heat. Adjust to taste.
Vegetables: Use whatever’s in season. Kale, mushrooms, or green beans work beautifully.
Gluten-Free: Ensure the soy sauce is gluten-free or use tamari.
Low-Calorie: Reduce the peanut butter quantity and add extra veggies for a lighter dish.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.
Not freezer-friendly, as rice noodles can become mushy upon thawing.