Main image of Speedy Vegan Pad Thai

Speedy Vegan Pad Thai

30 min

Meal

One-bowl / one-pot

Pad Thai is one of the ultimate fast and delicious one-pot meals. It's a perfect balance of sweet, salty, sour and spicy. Our version has loads of crunchy vegetables, chewy brown rice noodles, and crispy tofu.

Servings

Total

30 min

Prep

15 min

Cook

15 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2 Tbsp (30 mL)
    vegetable oil
  • 15.8 oz (450 g)
    extra firm tofu, pressed, cut into 1 cm cubes
  • 1 Tbsp (15 mL)
    vegetable oil
  • 6
    cloves garlic, minced
  • 2
    shallots, diced
  • 2
    stalks green onion, sliced
  • 1
    red hot chili, minced
  • 1½ Tbsp (14 g)
    pickled radish (optional)
  • 5.2 oz (150 g)
    dry brown rice noodles
  • 1
    carrot, julienned
  • 1
    red bell pepper, julienned
  • 1 cup (64 g)
    shredded green cabbage (optional)
  • 1 cup (90 g)
    fresh bean sprouts

Optional garnishes

  • fresh cilantro
  • fresh lime slices
  • roasted peanuts
  • sliced green onion
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Directions

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  1. Add the oil to a large pan or large pot on high heat. Once the oil is hot, add the tofu and let cook until lightly crispy on all sides. Stir periodically, to avoid burning, but avoid over-stirring as this can break up the tofu. When crispy, remove from the heat and set aside in a bowl.
  2. 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.
  3. 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.
  4. When the garlic and onions are lightly golden, add the carrot, bell pepper, and cabbage to the pan and cook for 5 minutes.
  5. Add the soy sauce, tamarind paste, sugar, vinegar, sriracha, and lime juice and stir to combine.
  6. Add the rice noodles to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.
  7. Add the bean sprouts and return the tofu to the pan, and toss to coat.
  8. Serve while hot, top with desired garnish, and enjoy!

Storage

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.

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Discussion & Rating

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Tamara Speid - April 19, 2021, 4:37 a.m.

Love the tasty delicious flavors in this recipe. Def will make this again. Thank you.

PUL Team - April 20, 2021, 1:38 a.m.

So happy you enjoyed it, Tamara! 🤗


AB - April 1, 2021, 12:08 a.m.

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!

PUL Team - April 3, 2021, 1:11 a.m.

This is such a lovely review, AB! So happy you and your sister enjoyed the pad thai :D