Vegan Pad Thai

Equipment

• ✓ Large heavy-bottom Wok or 12-inch non-stick skillet
• ✓ Fine-mesh strainer or colander
• ✓ Heat-proof mixing bowl
• ✓ Chef’s knife
• ✓ Chopping board
• ✓ Small mixing bowl
• ✓ Wire whisk
• ✓ Measuring spoons
• ✓ Measuring cups
• ✓ Silicone spatula or wok turner

Ingredients

• For the Pad Thai Sauce:
• 3 tbsp Tamarind paste concentrate
• 3 tbsp Gluten-free tamari (or dark soy sauce)
• 2.5 tbsp Coconut sugar (or dark brown sugar)
• 1 tbsp Fresh lime juice
• 1 tbsp Sriracha or red chili paste
• 2 tbsp Water
• For the Stir-Fry:
• 220g Flat rice noodles (1/4-inch width)
• 250g Extra-firm tofu (pressed and cut into 1/2-inch cubes)
• 2 tbsp Neutral cooking oil (peanut or avocado oil, divided)
• 3 cloves Garlic (finely minced)
• 1 large Shallot (thinly sliced)
• 1 cup Fresh bean sprouts
• 1 cup Carrots (julienned)
• 4 Green onions (cut into 2-inch lengths)
• For Finishing & Garnish:
• 1/3 cup Roasted unsalted peanuts (coarsely crushed)
• 1/4 cup Fresh cilantro (chopped)
• 1 Fresh lime (cut into wedges)

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Soak noodles in warm water rather than boiling them on an active burner to prevent starch breakdown and mushiness.

Prepare all ingredients prior to cooking (mise en place), as high-heat stir-frying takes under 5 minutes once started.

Maintain high wok heat throughout cooking to achieve mild caramelization ("wok hei") without scorching the sauce.

Ingredient choices: Tamarind concentrate can be much stronger than ready-to-use tamarind liquid, so check the product and test the sauce before using it all. Rice noodle thickness changes soaking time. Gluten-free tamari and ordinary dark soy sauce are not interchangeable for a gluten-free label.

Cooking control: Prepare sauce, vegetables and garnishes before heating the wok. Soften noodles according to their packet but stop before they are fully soft if they still need cooking in sauce. Cook in manageable batches so the pan can evaporate excess moisture while coating the noodles.

If something goes wrong: If noodles clump, loosen with a small splash of water and lift gently rather than tearing them apart. If they turn mushy, reduce the pre-soak next time. Add tamarind sauce gradually: excessive acidity is harder to correct than a small final adjustment with lime.

Ingredient Substitutions

• ↔ Extra-firm tofu → Shiitake mushrooms
• ↔ Tamarind paste → Equal parts fresh lime juice and rice vinegar
• ↔ Coconut sugar → Dark brown sugar
• ↔ Peanuts → Toasted sesame seeds
• ↔ Tamari → Soy sauce

Food Safety & Doneness

Press tofu with paper towels for 15 minutes before cooking to remove surface moisture for crispier results and less oil splatter.

Rice noodles are fully cooked when translucent, soft, and slightly elastic without snapping.

Cool leftover noodle and tofu dishes promptly before refrigerated storage.

Serving & Plating

Mound noodles centrally in wide, shallow bowls.

Arrange crushed peanuts, thoroughly cooked bean sprouts, cilantro, and lime wedges along the rim for visual contrast.

Serve immediately with crushed peanuts, coriander and lime wedges. Cook bean sprouts thoroughly according to package guidance; treat garnishes as part of the dish when assessing dietary claims.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat with 1 tablespoon of water to loosen noodles. Freezing is not recommended.

Nutrition & Dietary Information

Carbohydrates: 60 g

Fat: 14 g

Allergens: Peanuts, Soy (Tamari/Tofu). Note: May contain traces of sesame or gluten if non-certified ingredients/cross-contaminated facilities are used.

Approximate nutrition per serving; values vary with brands, trimming and serving size.

Calories: ~420 kcal

Protein: 14 g

Carbohydrates: 60 g

Fat: 14 g

Fiber: 5 g

Sodium: 820 mg