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Easy Healthy Vegan Pad Thai

Easy Healthy Vegan Pad Thai

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The most delicious vegan pad thai! Veggies, tofu, and rice noodles come together with a fabulous authentically flavored sauce. Better than a restaurant!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4
Calories 488 kcal

Ingredients
  

  • 7 oz 200g Rice Noodles (usually about half a pack)
  • 1 8 oz ~220g Block Firm Tofu
  • 1 Tbsp Sesame Oil
  • 1/2 onion chopped
  • 1 Red Bell Pepper
  • 1 Carrot
  • 1 and 1/2 oz 42g Bean Sprouts*
  • For the tofu: optional just adds extra flavor and crispness
  • 1 tablespoon of cornflour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • For the Sauce:
  • 3 Tbsp Tamarind Paste
  • 3 Tbsp Brown Sugar
  • 1 tsp Red Curry Paste*
  • 3 Tbsp Soy Sauce*
  • 1/4 cup 60ml Vegetable Stock
  • 1 tsp Crushed Garlic
  • For Serving:
  • 1/2 cup 75g Peanuts
  • Bean Sprouts
  • Cilantro
  • Lime

Instructions
 

  • Prepare the noodles as per the packet instructions and set aside.
  • Preheat the oven to 390°F (200°C).
  • Chop the tofu into small squares and roll the pieces into the cornflour and herb mix. place it on a parchment-lined baking tray. Bake in the oven at 390°F for 20 minutes.
  • Chop the onion and slice the red bell pepper and carrot into strips. Add the sauce ingredients to a bowl and whisk to combine.
  • When the tofu is baked, the vegetables are chopped and ready, the sauce is mixed and the noodles are prepared then you’re ready to start.
  • Add the chopped onion to a wok with 1 Tbsp Sesame oil. Sauté until slightly softened. Add in the red bell pepper and carrot. Alternatively stir fry (lid off) and steam (lid on) until the vegetables are slightly softened. If your wok doesn’t have a lid, don’t worry, just stir fry until slightly softened, it will just take a tiny bit longer.
  • Add in the noodles and the sauce and stir fry until the noodles are cooked. Taste test regularly until the noodles have the right texture.
  • Throw in the tofu and most of the bean sprouts (keep some behind for serving) and just mix in with the noodles and the sauce so everything is well coated.
  • Serve topped with crushed peanuts, a sprig of cilantro, a few bean sprouts on top, and some fresh lime.

Notes

The amount of bean sprouts is not important, a couple of handfuls is great, no need to strictly measure.
*Check the red curry paste ingredients for vegan friendliness, some brands contain fish sauce.
*Use a gluten-free soy sauce or tamari if you wish to make this meal gluten-free.

Nutrition

Calories: 488kcal
Keyword crispy, delicious, healthy, padthai, superfood, Thai, tofu, vegan, vegetables
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