Easy Vegan Pad Thai (with tofu or other plant protein options)

Here’s a pleasing plant-based and otherwise non-traditional interpretation of the popular Thai rice noodle dish. This easy vegan pad Thai recipe will have you eating in no time. You can vary it each time you make it, using tofu or other plant proteins suggested in the recipe.

This westernized version doesn’t contain the characteristic but harder-to-find ingredients like fresh lemongrass and tamarind paste, but it’s still delicious. 

Plant-based protein options for vegan pad thai

• 14-ounce tub extra-firm tofu, drained, very well blotted (or pressed), and diced small
• One or two 10-ounce cans vegan mock duck, drained (save the flavorful broth for another use)
• 1 package plant-based “chicken” or “beef,” cut into bite-size chunks

Vegetable variations: Feel free to add broccoli, bell pepper strips, mushrooms, or other favorite vegetables in step 4.

Optional lemongrass: As mentioned above, fresh lemongrass isn’t so easy to find. Still, some supermarkets and specialty food shops carry this once-exotic item. If you can find it, use one or two stalks, cut into thirds and crushed with the flat part of a knife. Add in step 4 of the recipe.

Don’t worry if you can’t find lemongrass; I’ve made it with and without, and it’s good either way. And you can always use regular basil in place of Thai basil if you like the flavor.

A note about rice noodles

Some brands of wide rice noodles fall apart easily if even a little overcooked, so pleasee follow the cooking directions on the package carefully. It’s often instructed to soak them for a while first, then cook briefly, for example

Swap-in fine rice noodles (aka rice vermicelli) for the wider rice noodles.Both are usually available in the Asian foods section of well-stocked supermarkets, natural foods stores, and Asian groceries. 

What to serve with tofu pad Thai

• Thai Pineapple Salad with Peanut Dressing is a fantastic companion to this easy vegan pad Thai. Since making this noodle dish is fast but very hands-on, prepare the salad and set aside before starting.
• Thai Zucchini Noodle Salad is another great pairing. Otherwise, prepare a platter of raw vegetables if you don’t have time to make a companion dish.
• Stir-Fried Orange Broccoli and Baby Corn is an easy and colorful side dish.

Recipe is adapted from Vegan Express by Nava Atlas.

Explore more …

• Warm Asian-Inspired Noodle Dishes
• Pad See Ew with Plant-Based Protein
• The Essential Flavors & Seasonings of Thai Cuisine

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Yield: 4

Easy Vegan Pad Thai

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 This easy vegan pad Thai recipe will have you eating in no time, and you can vary the plant protein each time you make it.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Sauce

• 1 cup light coconut milk
• 1/4 cup ketchup
• 2 tablespoons natural granulated sugar
• 2 tablespoons lime juice, or to taste
• 3 tablespoons soy sauce or tamari

The rest

• 8 to 10 ounces wide Asian rice noodles
• 1 1/2 tablespoons neutral vegetable oil
• Tofu or other plant-based protein of your choice (see options in Notes)
• 2 to 3 cloves garlic, minced
• 3 to 4 scallions, white and green parts thinly sliced and divided
• 1 cup fresh mung bean sprouts
• Stiracha, gochugaru, or other hot seasoning, to taste

For serving

• 1/4 to 1/2 cup chopped roasted peanuts
• 2 limes, cut into wedges
• Fresh cilantro leaves as desired
• Extra scallion

Instructions

1. Combine the ingredients for the sauce in a small bowl and set aside until needed.
2. Cook the noodles according to package directions until al dente, then drain. 
3. While the noodles are cooking, heat the oil in a stir-fry pan. Add the plant protein of choice and stir-fry over medium-high heat until lightly touched with golden here and there.
4. Add the garlic and white parts of the scallion and continue to sauté for another couple of minutes or so.
5. Add the cooked noodles, sauce, green parts of the scallions, and sprouts. Stirring gently, cook only until piping hot, then remove from heat. 
6. Add just enough hot to give the dish a subtle kick. Don't overdo it — you can pass around more so that everyone can spice their portion to taste.
7. Serve at once straight from the pan. For topping each serving, pass around chopped peanuts, lime wedges, cilantro, and extra scallion.

Notes

Use plant-based protein of your choice, and vary each time you make this. Choose from:

• 14-ounce tub extra-firm tofu, drained, very well blotted (or pressed), and diced small
• One or two 10-ounce cans vegan mock duck, drained (save the flavorful broth for another use)
• 1 package plant-based “chicken” or “beef,” cut into bite-size chunks
• 1 package plant-based shrimp (breaded or plain)

Vegetable variation: Feel free to add broccoli, bell pepper strips, mushrooms, or other favorite vegetables in step 4.

Optional lemongrass: Fresh lemongrass gives the dish a subtle flavor and scent. Some supermarkets now carry this once-exotic item. If you can find it, use one or two stalks, cut into thirds and crushed with the flat part of a knife. Add in step 4.

See lots more delicious pasta & noodle dishes.

Photos of vegan pad Thai: Narin Nonthamad/Bigstock