Vegan Pad Thai

September 14, 2014
5 Ratings
Photo by Mark Weinberg
Author Notes

This recipe is every bit as delicious as takeout, but it'll allow you to feel smug about having made things from scratch. The sauce is what makes the recipe standout; feel free to serve it on whole grains, as a marinade for tofu, or as a dip for summer rolls. —Gena Hamshaw

  • Serves 4, with extra sauce
  • 8 ounces pad thai rice noodles
  • 6 tablespoons almond butter
  • 1 tablespoon tamarind paste
  • 2 teaspoons toasted sesame oil, divided
  • 3 tablespoons tamari, divided into 2 tablespoons and 1 tablespoon
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons sriracha (or to taste)
  • 1/4 cup lime juice
  • 1/3 cup water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 14- to 16-ounce block of extra firm tofu, drained
  • 1 tablespoon grated ginger
  • 1 large carrot, cut into thin strips
  • 4 green onions, halved lengthwise and cut into 1-inch pieces
  • 1 1/2 cups mung bean sprouts
  • 1/2 cup cilantro, chopped
  • 1/4 cup peanuts, chopped
  • Lime slices, for garnish
In This Recipe
  1. Cook the pad thai noodles according to package instructions (this may involve soaking them for a while, so make sure to allot the proper amount of time). Toss them with a teaspoon of sesame oil to prevent too much sticking, and then allow them to cool.
  2. Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of sesame oil, 2 tablespoons of tamari, maple syrup, sriracha, lime juice, and water. Set aside.
  3. Heat the olive oil in a large skillet over medium high heat. Add the tofu and cook until it's browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon of tamari. Set tofu aside and reduce heat slightly.
  4. Add the garlic and ginger to the skillet (and a little extra oil if needed). Cool till the garlic is fragrant, 1 to 2 minutes. Add the carrots and onions, and cook until the carrots are softened but still crisp (3 minutes or so). Add the noodles and the tofu to the bowl, along with a cup of the sauce. Stir fry the noodles till they're creamy and warm. Add more sauce as you go along, as needed, so that it's well coated. At the very end, stir in the mung bean sprouts, just until they're warm.
  5. Divide the noodles onto four plates. Sprinkle with cilantro and peanuts and garnish with lime, if desired. Serve.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.