Description
A vibrant, gluten-free, and plant-based twist on a classic Thai dish. This Vegan Pad Thai features rice noodles, crispy tofu, colorful vegetables, and a creamy peanut sauce, making it a delightful meal full of texture and flavor.
Ingredients
Scale
- 8 oz flat rice noodles
- 14 oz firm tofu
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup bell pepper strips
- 1/2 cup chopped green onions (for garnish)
- 3 tbsp smooth peanut butter
- 3 tbsp soy sauce or tamari (for gluten-free)
- 3 tbsp lime juice
- 3 tbsp maple syrup
- 3 tbsp sriracha (optional)
Instructions
- Prepare Rice Noodles: Soak noodles in warm water for 30 minutes, then drain. Cook in boiling water for 5-7 minutes, drain, and set aside.
- Cook Tofu: Drain, press, and cut tofu into cubes. Fry in hot oil for 10-12 minutes until golden brown, then set aside.
- Stir-Fry Veggies: Sauté bell peppers and carrots for 3 minutes. Add bean sprouts and cook for another minute. Set aside.
- Make Sauce: Whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha until smooth.
- Combine: Toss cooked noodles, tofu, and veggies with the sauce in a heated pan for 3 minutes until well combined. Garnish with green onions.
Notes
- Adjust the sriracha for your preferred spice level.
- Feel free to add extra veggies like broccoli or snap peas.
- You can bake the tofu for a healthier alternative to frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g