Ingredients
For the noodles and tofu
- 200–250 g rice noodles (medium or flat Pad Thai noodles)
- 250 g firm or extra-firm tofu, pressed and cut into cubes
- 2–3 tbsp vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 small shallot, finely sliced (optional)
Vegetables and add-ins
- 1 cup bean sprouts
- 1/2 cup carrots, julienned
- 2–3 spring onions, sliced
- 1/4 cup roasted peanuts, crushed (plus extra for garnish)
- 1/2 cup firm tofu scramble bits or extra tofu (optional protein boost)
- Fresh cilantro or Thai basil (optional garnish)
- Lime wedges for serving
Vegan Pad Thai sauce
- 3 tbsp tamarind paste (key ingredient for authentic flavor)
- 2 tbsp soy sauce
- 1–2 tbsp brown sugar (or palm sugar if available)
- 1 tbsp lime juice
- 1 tbsp sriracha or chili sauce (adjust to taste)
- 2–4 tbsp water (to dilute sauce if needed)
Instructions
1. Prepare the noodles
- Soak rice noodles in warm water for 20–30 minutes (or follow package instructions) until softened but still slightly firm.
- Drain and set aside. Do not over-soak or they will break during cooking.
2. Cook the tofu
- Heat 2 tbsp oil in a large pan or wok over medium-high heat.
- Add tofu cubes and fry until golden and crisp on all sides.
- Remove and set aside.
3. Make the sauce
- In a small bowl, mix tamarind paste, soy sauce, brown sugar, lime juice, chili sauce, and water.
- Stir until sugar dissolves completely.
- Taste and adjust balance: it should be sweet, sour, salty, and slightly spicy.
4. Stir-fry aromatics
- In the same pan, add a little more oil if needed.
- Sauté garlic and shallots for 30–60 seconds until fragrant.
5. Combine noodles and sauce
- Add soaked noodles to the pan.
- Pour in the sauce and toss continuously over medium-high heat.
- Cook for 2–4 minutes until noodles absorb the sauce and become tender.
6. Add vegetables and tofu
- Add fried tofu, carrots, and spring onions.
- Toss everything together until well combined and heated through.
7. Finish the dish
- Turn off heat and add bean sprouts for freshness.
- Mix gently so they stay slightly crisp.
Serving
Serve immediately with:
- Crushed peanuts on top
- Lime wedges on the side
- Fresh cilantro or Thai basil if available
Flavor profile
This Vegan Tofu Pad Thai is:
- Sweet from palm/brown sugar
- Tangy from tamarind and lime
- Savory from soy sauce
- Spicy from chili sauce
- Nutty from roasted peanuts
Tips for best results
- Do not overcook noodles; they should stay slightly chewy
- Use high heat for authentic wok-style flavor
- Add sauce gradually if you prefer a lighter coating
- Fresh tamarind paste makes a big difference in authenticity
- A squeeze of lime at the end brightens everything
