Vegan Pad Thai is one of the meals that my kids and husband actually cheer for when they come to the table. And it’s so easy! I’ve tweaked this recipe from Nora Cooks to be gluten free and feed our family of 4. We usually have leftovers to eat for lunch the next day, so adjust accordingly for the number of people you are feeding. Please let me know if you try it, and any changes you make, in the comments.
Simple idea: try this vegan pad thai
- 16 oz rice noodles
- 3 16 oz packages of firm tofu
- 2-3 Tablespoons extra virgin olive oil
- 2-3 teaspoons sesame oil
- 1.5 cups julienne sliced carrots (I buy these already chopped)
- 6 green onions chopped
- 8 tablespoons gluten free tamari sauce
- 4 tablespoons rice vinegar
- 8 tablespoons pure maple syrup
- 4 tablespoons fresh lime juice
- 1/2 teaspoon Sriracha hot sauce
- lime, cut into wedges
- cilantro, chopped
- chopped peanuts
- optional mung bean sprouts
1. Wrap tofu in a dry towel and drain. (I wrap the tofu and set it on a large plate. And then I set a bowl on top and stack 4 cans of vegetables inside that bowl). Let sit for 15-20 minutes.
2. Chop carrots, green onions, cilantro & peanuts.
3. Follow directions on the box to boil the rice noodles and set to the side.
4. In a separate bowl, make the sauce be whisking together all of the sauce ingredients.
5. Cut tofu into cubes. Heat the olive oil and sesame oil in a wok or large pan, fry the tofu at medium-high heat until brown on almost all sides.
6. Add the noodles, sauce, carrots, and green onions to the pan with tofu. Stir while it warms up until the noodles are equally coated and the sauce sets in.
7. Serve the vegan pad thai immediately with crushed peanuts and cilantro on top. Squeeze fresh lime juice and add bean sprouts if desired.
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