Love Pad Thai!? Here’s a simple gluten-free, vegan version of the popular dish: Tofu Pad Thai w/ Peanut Sauce! You’ll want to keep this satisfying recipe on repeat!
Traditional Pad Thai
Pad Thai is traditionally made with rice noodles (borrowed from Chinese cuisine), egg, tofu, dried shrimp, and a salty-sweet-sour sauce. The sauce is typically made with palm sugar, tamarind, and fish sauce or soy sauce. Check out this authentic preparation here from Thai Cookbook.
Our version of Pad Thai is strictly vegan. We keep some of the traditional elements like rice noodles and tofu but we leave out the dried shrimp, fish sauce, and egg.
I hope you absolutely love this dish. It’s:
A pleasant balance of sweet and savory
Versatile
Flavorful
Satisfying
Gluten-free
& Meal Prep Friendly!
While this Tofu Pad Thai makes an excellent dish on it’s own, it would also pair well with a nice bowl of Coconut Rice.
Craving more noodle dishes? Try one of our most visited recipes: Masala Pasta | Indian-Style Pasta
Recipe
Simple Tofu Pad Thai (Vegan) | Macros Included
Ingredients
For the sauce
- ¼ cup tamari
- ¼ cup maple syrup
- 3 tbsp water
- 2 tablespoon rice vinegar
- 2 tablespoon peanut butter
- 1 tablespoon sriracha
For the tofu
- 7 oz firm tofu cubed
- 1 tablespoon flour
- 1 tablespoon coconut oil
For the Pad Thai
- 8 oz thick rice noodles
- 1 tablespoon coconut oil (ideally) virgin, unrefined
- 2 shallots chopped
- 2 large carrots sliced into matchsticks or ribbons
- 2-3 cloves garlic
- 1-2 handfuls bean sprouts adjust amount to your preference
- 3 spring onions (green part) sliced
- ¼ cup peanuts chopped, for garnish
- 1 lime cut into wedges
- salt to taste
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
- Cook the noodles according to instructions on the packaging.
- Heat the coconut oil in a wok (or large skillet) over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
- Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
- Next, add in the tofu and bean sprouts,and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.
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