Vegan Pad Thai Recipe
Stir-fried rice noodles with tofu and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Vegetables
Protein
Sauce
Garnishes
Method
Preparation
- 1
Prepare the Noodles
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually about 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Prepare the Tofu
While the noodles are cooking, drain the firm tofu and press it to remove excess moisture. Cut the tofu into bite-sized cubes.
- 3
Chop the Vegetables
Thinly slice the bell pepper and carrot into matchsticks. Chop the green onions, separating the white and green parts. Mince the garlic.
Cooking
- 4
Cook the Tofu
In a large non-stick skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- 5
Stir-fry the Vegetables
In the same skillet, add another tablespoon of oil. Add the minced garlic and white parts of the green onions, sauté for about 30 seconds until fragrant. Add the bell pepper and carrot, stir-fry for 3-4 minutes until tender but still crisp.
- 6
Combine Ingredients
Add the drained noodles, cooked tofu, bean sprouts, soy sauce, peanut butter, lime juice, sriracha, and maple syrup to the skillet. Toss everything together on medium heat for about 3-5 minutes until well combined and heated through.
Serving
- 7
Plate the Pad Thai
Serve the vegan Pad Thai in bowls, garnishing with chopped cilantro, crushed peanuts, and lime wedges. Enjoy!
