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September 16, 2021

30 MINUTE EASY VEGAN PAD THAI

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Healthy, vibrant, full of flavour and ready in 30 minutes, this vegan Pad Thai will tick all the boxes for a quick yet delicious plant-based lunch or dinner. Free from gluten, eggs, & refined sugar.

Vegan Pad Thai on a plate with lime wedges & broccoli

What is Pad Thai?

Pad Thai is a traditional stir-fried rice noodle street food eaten all over Thailand. Even though authentic Pad Thai recipes vary in the ingredients, traditionally it’s made with rice noodles, tofu, bean sprouts, garlic, chilli & eggs. It’s then stir-fried in sweet & sour sauce made with tamarind paste, fish sauce, shrimp paste, lime juice & palm sugar.  

Wagamama’s Vegan Pad Thai recipe is one of my favourite and I’ve been experimenting in my kitchen for a while trying to recreate it at home. I’ve played with a few different ingredients and combinations and I’ve finally found The One!  

Overhead view of vegan Pad Thai on white plates with lime wedges & broccoli

How to make Pad Thai vegan

To get the Pad Thai right, the sauce has to be spot on. Normally, traditional Pad Thai sauce calls for fish sauce and dried shrimps. As we’re making our Pad Thai vegan, we need to find a plant-based alternative for that umami flavour. I’ve found that tamarind paste works great to replicate umami flavours. If you haven’t got it to hand, you can also play with miso paste and pineapple juice to add those slightly acidic umami notes to your Pad Thai.

Ingredients for vegan Pad Thai sauce

Having played around with different ingredients, I’ve found these work best:

  • Tamarind paste
  • Lime juice
  • Tamari sauce (or soy sauce if you’re not making it gluten free)
  • Peanut butter (you can use either smooth or crunchy peanut butter)
  • Maple syrup
  • Water  

Why you’ll love this recipe

  • You need just under 30 minutes to prepare it
  • It’s wholesome, healthy & delicious
  • Full of fresh & vibrant flavours
  • A perfect meal for any night of the week
  • Vegan, free from gluten and refined sugar.   
Vegan Pad Thai on a plate with lime wedges & broccoli

Useful tips

  • Prepare all the ingredients at the start to ensure everything is chopped up and sliced before you start cooking.
  • Drain your tofu well and fry it over high temperature to allow it to crisp up & seal the flavour. Otherwise, it can get too soft and soggy.
  • When cooking rice noodles, make sure they’re cooked al dente. If you over-cook them, they’ll end up being mushy.

Step by step instructions

Step 1

Cook rice noodles according to the packet instructions. Cook 2 minutes less than recommended time to make sure the noodles are al dente. Drain & set aside. You might want to stir in a little oil into the noodles to stop them from sticking together.

Step 2

To make the sauce, whisk together tamarind paste, lime juice, tamari sauce, peanut butter, maple syrup and water until smooth. Set aside.  

Step 3

Get your frying pan very hot. Add the oil and fry tofu for 5-8 minutes until crispy, turning halfway through. Add a dash of tamari sauce in the last 2 minutes of cooking to glaze. Once the tofu is cooked, set it aside.

Overhead view of fried tofu in a black pan

Step 4

In the same pan, add more oil and sautee onion, garlic, ginger, spring onions and red chili for 2-3 minutes until just softened.

Step 5

Add sliced red bell peppers and bean sprouts to the pan and fry for 3-5 minutes until softened.

Overhead view of fried vegetables in a pan for making vegan Pad Thai

Step 6

Add tenderstem broccoli & tofu to the pan, stir and cook for a further 5 minutes.

Overhead view of fried vegetables in a pan for making vegan Pad Thai

Step 7

Finally, fold in rice noodles, pour in the sauce and cook for 2 minutes. If needed, add a little water. Make sure not to overcook the noodles, otherwise they’ll become too soft and mushy.

Overhead view of vegan Pad Thai in a black pan

Step 8

Serve immediately with a wedge of lime, crushed peanuts, spring onions and fresh coriander.

Storing leftovers

This recipe tastes best when it’s fresh out of the wok, however if you have any leftover Pad Thai, you can store it in an airtight container in the fridge. It’ll keep for up to 3 days.

Vegan Pad Thai on a plate with lime wedges & broccoli

Looking for more healthy vegan recipes?

Try some of the readers’ favourite vegan recipes below:

  • Easy one pot vegan broccoli & cheese soup
  • The all time family favourite vegan shepherd’s pie
  • Healthier vegan mac and cheese
  • Vegan mushroom & walnut wellington
  • Easy butternut squash & chickpea stew
  • The best quick & easy vegan sticky aubergine
  • Family favourite vegan cottage pie

I really hope you’ll give this delicious vegan Pad Thai a try. If you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.

Stay healthy and keep safe.

Healthfully yours,

Tania x

Vegan Pad Thai with tofu, broccoli & lime

30 MINUTE EASY VEGAN PAD THAI

Tania Pilcher | Fit Foodie Nutter
Healthy, vibrant, full of flavour and ready in 30 minutes, this vegan Pad Thai will tick all the boxes for a quick yet delicious plant-based lunch or dinner. Free from gluten, eggs, & refined sugar.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Lunch, Dinner
Cuisine Thai
Servings 4
Calories 333 kcal

Ingredients
  

For Pad Thai
  • 4 tablespoons sesame oil
  • 1 block firm tofu (280g)
  • 1 tablespoon tamari sauce or soy sauce
  • 1 medium white onion finely chopped
  • 2 garlic cloves crushed
  • 1 red Thai chilli finely sliced
  • 1 tablespoon fresh ginger finely chopped
  • 3 stems spring onions sliced (plus more for garnish)
  • 2 red bell peppers finely sliced lengthways
  • 2 handfuls bean sprouts
  • 180 g tenderstem broccoli
For the sauce:
  • 1 tablespoon tamarind paste
  • Juice of 1 lime
  • 1 tablespoon tamari sauce
  • 2 heaped tablespoon peanut butter smooth or crunchy
  • 1.5 tablespoon maple syrup
  • Around 2 tablespoons water
For garnish:
  • Lime wedges
  • Fresh coriander
  • Chopped peanuts

Instructions
 

  • Cook rice noodles according to the packet instructions. Cook 2 minutes less than recommended time to make sure the noodles are al dente. Drain & set aside. You might want to stir in a little oil into the noodles to stop them from sticking together.
  • Whilst the noodles are cooking, make the sauce by whisking together tamarind paste, lime juice, tamari sauce, peanut butter, maple syrup and water until smooth. Set aside.
  • Get your frying pan or wok very hot. Add 2 tablespoons of oil and fry tofu for 5-8 minutes until crispy, turning halfway through. Add a tablespoon of tamari sauce in the last 2 minutes of cooking to glaze. Once the tofu is cooked, set it aside.
  • In the same pan, add the remaining 2 tablespoons of oil and sautee onion, garlic, ginger, spring onions and red chili for 2-3 minutes until just softened.
  • Add sliced red bell peppers and bean sprouts to the pan and fry for 3-5 minutes until softened.
  • Add tenderstem broccoli & tofu to the pan, stir and cook for a further 5 minutes.
  • Fold in rice noodles and pour in the sauce and cook for 2 minutes. If needed, add a little water. Make sure not to overcook the noodles, otherwise they’ll become mushy.
  • Serve immediately with a wedge of lime, crushed peanuts, spring onions and fresh coriander.

Nutrition

Nutrition Facts
30 MINUTE EASY VEGAN PAD THAI
Amount Per Serving
Calories 333 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Sodium 518mg23%
Potassium 412mg12%
Carbohydrates 24.2g8%
Fiber 5.1g21%
Sugar 15.1g17%
Protein 11.3g23%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vegan Pad Thai, healthy vegan Pad Thai, vegetarian Pad Thai, tofu Pad Thai, gluten free Pad Thai
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

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Filed Under: Dinner, Gluten free, Lunch, Recipe, Vegan Tagged With: gluten free Pad Thai, healthy vegan Pad Thai, tofu Pad Thai, Vegan Pad Thai, vegetarian Pad Thai

Reader Interactions

Comments

  1. Alina says

    September 17, 2021 at 7:43 pm

    5 stars
    This looks so appetizing and colorful! Great lunch idea, I’m all in for that peanut butter sauce!

    Reply
    • Tania says

      September 21, 2021 at 10:12 am

      Thank you Alina! It’s definitely all about the textures in a good Pad Thai!

      Reply
  2. Cate says

    September 17, 2021 at 7:43 pm

    Yum!! I love pad thai and this recipe looks incredible, making it tonight can’t wait!

    Reply
    • Tania says

      September 21, 2021 at 10:12 am

      Thank you so much Cate! I hope you enjoyed the recipe!

      Reply
  3. Megan says

    September 17, 2021 at 9:39 pm

    5 stars
    I love that you’ve helped me make pad thai vegan, and the bean sprouts are definitely a must for this recipe! Thank you 🙂

    Reply
    • Tania says

      September 21, 2021 at 10:11 am

      Thank you Megan. I love adding crunchy bean sprouts for extra texture!

      Reply
  4. Sara Welch says

    September 17, 2021 at 9:50 pm

    5 stars
    Enjoyed this for dinner last night and it was an absolute hit! My first time serving tofu and my whole family loved it! Easily, a new favorite dish!

    Reply
    • Tania says

      September 21, 2021 at 10:11 am

      Thank you so much Sara! I’m so glad you enjoyed it!

      Reply
  5. Beth says

    September 17, 2021 at 10:07 pm

    5 stars
    Oh wow! This pad Thai looks so delicious and very tasty! My husband and I are so excited to give this recipe a try tonight!

    Reply
    • Tania says

      September 21, 2021 at 10:10 am

      Thank you so much Beth! I hope you enjoyed it!

      Reply

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Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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