
Speedy Vegan Pad Thai
30 min
Meal
One-bowl / one-pot
Servings
Total
30 minPrep
15 minCook
15 minContains
Swap out
Free from
Ingredients
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2 Tbsp (30 mL)vegetable oil
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15.8 oz (450 g)extra firm tofu, pressed, cut into 1 cm cubes
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1 Tbsp (15 mL)vegetable oil
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6cloves garlic, minced
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2shallots, diced
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2stalks green onion, sliced
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1red hot chili, minced
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1½ Tbsp (14 g)pickled radish (optional)
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5.2 oz (150 g)dry brown rice noodles
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1carrot, julienned
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1red bell pepper, julienned
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1 cup (64 g)shredded green cabbage (optional)
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3 Tbsp (45 mL)tamarind paste
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2 Tbsp (25 g)granulated sugar
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1 Tbsp (15 mL)rice wine vinegar
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½lime, juiced
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1 cup (90 g)fresh bean sprouts
Optional garnishes
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fresh cilantro
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fresh lime slices
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roasted peanuts
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sliced green onion
Directions
- Return the same pan to the stove on medium heat, add the 1 Tbsp vegetable oil. When hot, add the garlic, shallots, green onions, chili, and pickled radish. Cook for 5 - 8 minutes, or until the garlic is fragrant and everything is lightly golden. Stir occasionally to prevent burning.
- Add the rice noodles to a large bowl and pour over some warm water. Let sit to soften, and drain when 1 - 2 minutes away from being fully cooked. Rinse under cold water.
- When the garlic and onions are lightly golden, add the carrot, bell pepper, and cabbage to the pan and cook for 5 minutes.
- Add the soy sauce, tamarind paste, sugar, vinegar, sriracha, and lime juice and stir to combine.
- Add the rice noodles to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.
- Add the bean sprouts and return the tofu to the pan, and toss to coat.
- Serve while hot, top with desired garnish, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 3 days.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 41%
• dry brown rice noodles
Proteins 25%
• extra firm tofu
• fresh bean sprouts
Fruits & Veggies 34%
• clove garlic
• shallot
• stalk green onion
• red hot chili
• pickled radish
• carrot
• red bell pepper
• shredded green cabbage
• lime
Calcium
• extra firm tofu
Fat
• vegetable oil
• vegetable oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!



Discussion & Rating
So just made this and I'm so impressed. It really packs a punch with flavor. My sister, who never really likes vegan food, actually loved this recipe so thanks so much for sharing!