Vegan Pad Thai

Name: Vegan Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 300g firm tofu, pressed and cubed; 200g rice noodles, soaked; 200g bean sprouts; 4 spring onions, sliced; 3 cloves garlic, minced; 3 tbsp tamarind paste; 3 tbsp soy sauce; 1 tbsp sugar; 3 tbsp vegetable oil; 80g roasted peanuts, crushed; lime wedges to serve; fresh coriander to serve

The beloved Thai noodle dish made fully vegan, with crispy tofu, rice noodles and a tangy tamarind sauce that keeps all the classic sweet-sour balance.

Total time

30 min

Prep

20 min

Cook

10 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

300gfirm tofu, pressed and cubed

200grice noodles, soaked

200gbean sprouts

4spring onions, sliced

3 clovesgarlic, minced

3 tbsptamarind paste

3 tbspsoy sauce

1 tbspsugar

3 tbspvegetable oil

80groasted peanuts, crushed

lime wedgesto serve

fresh corianderto serve

Instructions

Fry tofu in oil until golden on all sides, set aside.

Mix tamarind, soy sauce and sugar into pad Thai sauce.

Fry garlic in remaining oil 30 seconds.

Add drained noodles and sauce, toss over high heat.

Add tofu and spring onions, toss together.

Cook 2 minutes until noodles are just tender.

Add bean sprouts and toss briefly.

Serve topped with crushed peanuts, coriander and lime.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

437

Protein

20.2g

Fat

27g

Carbs

34.4g

Fiber

Sodium

634mg

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